oyster sauce, steamed mung bean sprout in large 2 door prep table cooler at 50F
[CA]maintain perishable food under 41F
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.
wiping towels on cutting boards
[CA]maintain wiping towels in bleach/sanitizer bucket
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.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Routine Inspection
Jan 27, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed bucket stored in the handwash sink in the service area.
[Corrective Action] Ensure handwash sink is easily accessible at all times. Do not store anything in the handwash sink.
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.
Observed portion of the ceiling not painted and exposing the spackle.
[Corrective Action] Ensure ceiling surface is in good condition. Paint the ceiling.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a bowl used as a scoop in the container of chicken in the single door upright cooler.
[Corrective Action] Discontinue using the bowl as a scoop. Use a scoop with a handle.
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.
Beef broth in the kitchen was measured at 67 degrees Fahrenheit. Per PIC, the broth was taken out from refrigeration 30 minutes ago.
[Corrective Action] Maintain Potentially Hazardous Food below 41 degrees Fahrenheit or above 135 degrees Fahrenheit.
[Suitable Alternative] Operator will discard the remaining broth 4 hours from the time taken out from refrigeration.
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.
Observed containers of food stored on the floor under the cookline and large pot of broth stored on the floor in the kitchen.
[Corrective Action] Store all food items at least 6 inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jan 27, 2025 · Original Source
Routine Inspection
Sep 27, 2024
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed peeling paint from ceiling in dry storage room and near walk in fridge.
[CA] Repair ceiling.
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.