Routine Inspection
Nov 14, 2025
6 recorded violations
Official wording
Signs posted; last inspection report available
Inspector’s notes
Facility recently remodel and paint the dine in are and placard is not seen. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Egg plant dish inside the hot holding unit was measured 132 F on top and 135 F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Change the temperature setting from minimum to medium to maintain temperature.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only hand washing sink in the kitchen has a empty paper towel dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee refill the paper towel dispenser. Box of frozen shrimps were inside the hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Box of shrimp was taken out.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Meat was thawing in a three-compartment sink when food prep sink was empty. [CA] Food shall be washed and thaw in the food prep sink only.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door was left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Lamb chop and shrimps was thawing at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source