Routine Inspection
Jul 15, 2026
7 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed rust inside the ice machine. Equipment may not be NSF or ANSI certified. [Corrective Action] Ensure restaurant equipments are commercial quality and is certified NSF or ANSI. 2. Sugarcane machine does not appear to be commercial quality. [Corrective Action] Ensure restaurant equipments are commercial quality and is certified NSF or ANSI.
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
1. Observed cardboards used to line shelvings. [Corrective Action] Discontinue using cardboards to line shelvings. 2. Vietnamese style foam boxes used to store products in the kitchen, dry storage room and walk-in freezer. [Corrective Action] Discontinue using Vietnam style foam boxes to store products. Use commercial grade containers that are durable, smooth and cleanable. 3. Observed deteriorated plastic protective lining on the shelvings in the kitchen. [Corrective Action] Remove the remaining plastic protective lining from the shelvings.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory for raw meat items on the menu. [Corrective Action] Provide a consumer advisory for meat items that are raw or undercooked.
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 the dry storage room to be unorganized and many boxes stacked and stored directly on the floor. [Corrective Action] Re-organize the dry storage room so that items can be easily reached and retrieved.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed meat defrosting in a container of water. [Corrective Action] 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
Food separated and protected
Inspector’s notes
1. Observed packages of raw chicken and raw beef stored above condiments and vegetables in the walk-in cooler. [Corrective Action] Store raw meat at the bottom shelving. 2. Observed bags of sugar stored directly on the floor near the dry storage room. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Bean sprouts on top of the 2 door reach-in cooler was measured at 60 degrees Fahrenheit. Per PIC, bean sprouts were taken out of refrigeration at 11:00 AM and are normally discarded after 2.5 hours and are replaced. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. If maintaining bean sprouts on time, provide a timer or discard time. [Suitable Alternative] Employee voluntarily discarded bean sprouts into the trash bin. 2. Multiple food items in the 2 door prep cooler were measured above 41 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 record from Santa Clara County Department of Environmental Health, Jul 15, 2026 · Original Source