Routine Inspection
Jul 30, 2026
7 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy grease accumulation on ventilation hood forming drips at the bottom of the filters. [CA] Ventilation hood filters shall be maintained clean and 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Faucet at preparation sink was leaking at time of inspection. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed two rice cookers in use that are not approved for use in a food facility. Observed plastic baskets used to store food that are not approved for use in a food facility. Observed small ice chest that is not approved for use in a food facility storing raw meat in the walk in freezer. [CA] New and/or replacement food 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).
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed handle of flour scoop in contact with flour, observed bowl used as scoop in bulk rice container. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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
Raw chicken measured 74F, raw chicken was on counter marinating. Bean sprouts on top of cold holding inserts measured 52F. Bean sprouts in water on counter measured 53F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee started cooking raw chicken. Ice was added to bean sprouts and bean sprouts in unit were located to other refrigeration. Minor - Tofu in bowl on top of cold holding inserts measured 48F, eggrolls in cold holding insert stacked above the fill line measured 46F, chicken in cold holding insert measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure that cold holding inserts are not filled past the fill line and that preparation units are maintained closed.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee drinks on preparation surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 contact surfaces clean, sanitized
Inspector’s notes
Observed accumulation of meat and debris around and on meat slicer. [CA] Ensure that meat slicer is thoroughly cleaned and sanitized after use to prevent build up/contamination.
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 30, 2026 · Original Source