Routine Inspection
Oct 28, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Approximately 20 stacked metal bowls of cooked meats (shrimp, pork offals, ground pork, sliced pork, etc.) and garnished maintained out in ambient temperature measuring between 50F to 60F. Manager stated that bowls are pre-made for the lunch rush and is usually used up within two hours. Container of bean sprouts maintained in inadequate ice bath measured at 64F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. ** Repeat violation [COS] Preset bowls will be subjected to time as a public health control (TPHC). Any left over bowls not served/consumed after 4 hours shall be discarded. Additional ice was added to container of bean sprouts to immediately cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper cooling methods
Inspector’s notes
Four metal hotel pans of cooked pork neck bones maintained out in ambient temperature measured between 80F to 90F. Employee stated that items were cooked approximately an hour thirty minutes prior and is cooling before it is relocated into the walk-in refrigerator. Container observed kept covered. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were relocated into the walk-in freezer to expedite the cooling process. ** Repeat violation
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed kitchen employee using bare hands to handle ready-to-eat food items. [CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed cook line employee utilizing wiping clothe to wipe hands and counters. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source