Routine Inspection
Nov 5, 2025
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed debris build up in door gaskets of small prep unit in kitchen. [CA] Clean interior of units daily. Observed rice scoop stored in room temperature water. [CA] Store rice scoop in an ice bath and change out frequently. Gas rice cooker noted outside of hood. [CA] Relocate under the hood.
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
Observed uncovered employee beverage in hand sink. [CA] Store employee beverages in a designated area away from food/food prep areas with a cover.
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
Proper cooling methods
Inspector’s notes
Measured popcorn chicken between 59-63F in a large covered black plastic bin that was filled to the top with date labeled 11/4. [CA] After heating or hot holding, 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 using no more than 2 inches for solid foods and no more than 3 inches for liquids. 2) Separating the food into thinner or smaller portions. [COS] Food was discarded in trash. See VC&D form.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed several soiled yellow wiping cloths on counters throughout. [CA] Store wiping cloths in a red bucket with sanitizer solution (1 tbsp bleach to 1 gallon of water) in between uses. Do not leave cloths on counters and set up 2-3 buckets throughout kitchen.
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
Observed un secure ceiling vent screen for the make up air unit. [CA] Secure the vent (screen) to the ceiling and keep in good repair.
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
Hot and cold water available
Inspector’s notes
Hot water at 3 compartment sink measured at 105F. [CA] A minimum temperature of 120F is required at the faucet. Adjust the water temperature.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 5, 2025 · Original Source