Routine Inspection
Sep 30, 2026
6 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Upright dishwasher measured to have sanitizer cycle of 143F. Employee had been continuously running dishwasher during inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility is using dishwasher to wash and rinse but shall manually sanitize using quaternary ammonia in 3-comp sink. A Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Facility filled up 3-comp sink with sanitize and dishes that were just washed by dishwasher were submerged in sanitizer solution.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Right most walk in cooler and interior walk in cooler door observed to have fraying gaskets. [CA] Repair gaskets and maintain in good condition. Ice observed built up in walk in freezer in the back under condenser. [CA] Remove ice build up and ensure condenser is in good condition. Facility observed to have service area outside for dispensing open foods. [CA] Facility may not operate pop up kitchen outside of permitted areas.[COS] Facility moved all food operation back inside. Facility shall submit to plan check for satellite facility for operating an additional dispensing area outside the approved kitchen/service areas.
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
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: Mushrooms and corn in upright warmer by side door measured to be 116F and 117F. Ambient temperature of unit measured to be 140F. Other items in unit measured to be over 135F(see measured observations). MINOR: Seaweed and tofu in upright cooler by sushi prep area measured to be 46F. Other PHFs in cooler measured to be 41F and below. Cooler observed to be ajar at time of inspection. Door of cooler pops open when other door is closed. [CA] Keep PHFs at 135F and above for hot holding OR at 41 and below for cold holding. [COS] Per employee both corn and mushrooms were prepared between 9:30-10:00AM (30 minutes - 1 hour prior). Both items were reheated to 165F. Upright cooler doors were closed and sealed. Ambient temperature dropped to 44F after 15 minutes.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors in walk in area observed to be chipped and missing approved finishes in spots. [CA] Repair floors and maintain 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 wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Griddle at mexican food station observed to not be under hood. Hood observed to next to griddle station. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Metal backing and handles of soda dispenser observed to have some built up grime. [CA] Clean handles and backing of soda machine.
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, Sep 30, 2026 · Original Source