Routine Inspection
Feb 11, 2026
5 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees food handler cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Noodles stored in non-food grade plastic bags. Produces covered with garbage bag. [CA] Discontinue the use of non-food grade plastic bags in direct contact with food, used approved material.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Proper cooling methods
Inspector’s notes
The following PHFs were prepared about an hour ago per PIC, and were improperly being cooled in containers covered with plastic bags: Beef, shrimp, chicken , noodles [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PHFs were uncovered and transfered to the upright refrigerator for rapid cooling.
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
Food storage: food storage containers identified
Inspector’s notes
Open bags of condiments and food products stored uncovered in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food boxes stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor 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 record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source