Routine Inspection
Sep 14, 2026
8 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed in back prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Proper cooling methods
Inspector’s notes
1) Fried chicken on cooling rack measured to be 90F. Per employee chicken was fried around 10:00AM about 4 hours prior. Fried chicken observed to be in deep baskets. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Recommend: Using sheet pans and spreading out fried chicken into thin layers to quickly cool down chicken. [COS] Chicken was VC&D.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1) Walls by door frames observed to have finish peeling. [CA] Repair wall finishes. 2) Back door observed to be kept open when not in use. [CA] Keep back door close to prevent vermin entry.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
3-comp dish sink observed to used to be thawing containers of soup base. [CA] Use 2-compartment prep sink for thawing foods. Keep 3-comp sink exclusively for dishwashing to prevent cross 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Soup cookline prep cooler observed to have one door held down with tape [CA] Repair the door. 2) Sprinkler arm in ventilation hood observed to be held with string. [CA] Repair sprinkler arm.
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
Food separated and protected
Inspector’s notes
Containers of dry bulk seasonings in dry storage room observed to be kept without lids.[CA] Keep dry bulk seasonings covered with tight fitting lids when not in use to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) Handwash sink in drinks area observed to be blocked by ice bucket. Handwash sink by prep sink observed to have equipment inside [CA] Keep handwash sink clear and easily accessible. [COS] Handwash sink was clear. 2) Handwash sink in drinks area observed to be missing splash guard. [CA] Install 6 inch splash guard to prevent cross contamination of clean equipment and food stored near 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.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Prep cooler by cookline insert measured to have: -Tripe -44F -Raw Sliced beef -46F -Cooked sliced beef -48F -Tofu -49F -Tendon - 49F Reach in portion of cooler measured to have PHFs at 41F or under (see measured observations). Per operator cooler has had minor issues due to current heat wave and is being monitored . Insert observed to have some meats in ice bath with ice just at the bottom. 2) Milk in drink area in two ice bath measured to be -Milk at 46F -Milk at 48F Per operator milk was about for about 1.5 hours. Ice bath observed to only have ice covering the bottom inch of milk containers. [CA] Ensure PHFs are maintained at 41F and below for cold holding. Ice baths shall have ice AND water that reaches partially up sides of PHF container. [COS] Per employee beef was just restocked at the end of lunch. Tofu and tendon were there mid lunch. Tofu and Tendon were VC&D. New PHFs were placed out and ice bath was prepared with ice water to effectively hold temperature. Milk was returned to reach in coolers.
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, Sep 14, 2026 · Original Source