Routine Inspection
Jul 9, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Braised tofu measured at 97 degrees Fahrenheit observed left out on the bag of rice. Per employee, it has been sitting out for 4 hours and will be re-heated. [Corrective Action] Maintain hot Potentially Hazardous Foods above 135 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded into trash bin. 2. MAJOR. Eggplant and fried rice on the steam table were measured at 97 degrees Fahrenheit. Per employee, the left sides of the steam table is broken. [Corrective Action] Maintain hot PHFs above 135 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded. 3. Multiple food items in the walk-in cooler were measured at 45 degrees Fahrenheit. [Corrective Action] Maintain below 41 degrees Fahrenheit. 4. Tofu in the 3 door upright display cooler was measured at 45 degrees Fahrenheit. Middle and right door pop out and stays open when left door closes. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed meat defrosting at room temperature on the wire rack by the water heater. [Corrective Action] 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber seals on the doors of the 3 door upright display cooler observed repaired with tape but does not function well to keep doors closed shut. [Corrective Action] Replace the rubber seals on the doors.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Glass panel above the front door observed removed and replaced with a screen. Per employee, it was too hot inside so the glass panel was removed. [Corrective Action] Re-install the glass panel. 2. Heavy dust on the walls in the kitchen. [Corrective Action] Thoroughly clean. 3. Worn down floor grout in the kitchen. Broken floor tiles at the customer waiting/ordering area. [Corrective Action] Maintain floors in good condition.
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, Jul 9, 2026 · Original Source