Routine Inspection
Apr 2, 2026
10 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed food stored directly on the floor throughout the walk-in cooler, freezer, and food facility. [CA] Food shall be stored at least six inches off the floor to prevent contamination and pest harborage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1) Observed countertop flat tops (used for pancakes) are stored in the front area and are not under a ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2) Observed excessive accumulation of grease in the baffles of the ventilation hood. [CA] Routinely clean filters and maintain ventilation hood in good repair.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee's personal cell phone and medication stored directly on food preparation counter. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed multiple dead insects and a few dead cockroaches in the sticky traps located throughout the facility. No live activity or contamination of food observed during inspection. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: Per PIC, facility receives monthly pest control services from Orkin. Pest control reports are not available for review on-site.
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
Food separated and protected
Inspector’s notes
Observed large, opened, and uncovered bulk rice and dry ingredient bags throughout the food facility. [CA] After opening, transfer bulk ingredients into containers with tight fitting lids to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen spinach thawing at ambient temperature on the preparation counter. [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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls without handles stored in bulk rice and dry ingredient bags. [CA] Provide approved scoops with handles to prevent direct contact with foods.
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
1) Measured rice stored on the preparation counter at 83F. Per PIC, rice was reheated from refrigeration for service less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice was relocated to the walk-in cooler to facilitate rapid cooling. 2) Measured kimbap stored on the preparation counter at 78F. Per PIC, kimbap was prepared 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Kimbap was served during inspection (less than 4 hours from time of initial preparation). Kimbap shall be prepared for immediate service only.
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
1) Observed the active use of domestic upright cooler and chest freezer (Brand: Frigidaire) to store foods. [CA] [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Observed walk-in freezer, display cooler, and preparation unit are not operable. Facility does not utilize these storage units. [CA] Refrigeration units shall maintain foods at 41F or below. 3) Observed food storage shelves are lined with cardboard and aluminum foil. [CA] Discontinue the use of cardboard and aluminum foil. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained 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 record from Santa Clara County Department of Environmental Health, Apr 2, 2026 · Original Source