Routine Inspection
Sep 25, 2026
8 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
1. Observed one large pot of beef pho broth and one large pot of chicken pho broth cooling in the kitchen. Each pot appeared to be over 5 gallons in volume. [corrective action] Broth must be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. Broth must be split into smaller portions to facilitate more rapid cooling. [correction] Operator opted to place the pots back onto the stock pot burners to reheat and hot hold. 2. Observed cooked shrimp cooling in a container covered with plastic wrap in the 3-door reach-in cooler. [corrective action] Keep food uncovered when it is still cooling to facilitate more rapid cooling. [correction] Container was uncovered.
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Plan review
Inspector’s notes
Observed a ventless "Auto Fry" fryer installed in the kitchen without prior approval from this department. Operator was previously directed by this department to submit plans to the Plan Check Unit for plan review but has not done so. [corrective action] Remove the fryer by 09/27/2026. Note: Fryer is available at the cook line under exhaust hood.
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Food contact surfaces clean, sanitized
Inspector’s notes
Observed both ice machines to have hard water and brown residue building up on interior panels. [corrective action] Remove the ice and thoroughly clean and sanitize the interior of the ice bin.
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Proper hot and cold holding temperatures
Inspector’s notes
1. Tray of eggs were held at room temperature on the shelf under the work table at the cook line. Per operator, eggs were brought out this morning. [corrective action] Eggs shall be kept cold at 41F or below. [correction] Eggs were moved to a refrigerator. 2. Observed bean sprouts stored in a container of water at room temperature. [corrective action] Bean sprouts shall be kept at 41F or below. [correction] Operator added ice to the bean sprouts.
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Nonfood contact surfaces clean
Inspector’s notes
1. Observed heavy grease building up on the table for the mixer at the back of the kitchen. [corrective action] Clean the table to remove excessive grease. 2. Observed mold and food debris building up on the racks inside the walk-in cooler. [corrective action] Thoroughly clean the racks. 3. Observed heavy grease build up on the under shelf of the work table at the cook line. [corrective action] Clean the shelf to remove excessive grease. 4. Observed debris and plastic peeling off the walk mounted shelf above the food preparation sink. [corrective action] Clean the wall mounted shelf.
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Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed kitchen employee handle raw beef with gloved hands. Employee continued to handle utensils to cook the beef and obtained to go containers without changing gloves. [corrective action] When gloves are contaminated, ensure to change gloves prior to handling clean equipment or other food items to prevent cross contamination. [correction] Operator was informed of proper glove usage and informed employee during time of this inspection.
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Time as a public health control; procedures & records
Inspector’s notes
Boba at the Jazen Tea counter were held at room temperature with no time marking. [corrective action] Boba may be held at room temperature for a maximum of 4 hours. Any leftovers after 4 hours must be discarded. Boba must be marked with time it was done cooking or time to be discarded. [correction] Per operator, boba was done cooking at 9:45 AM this morning. A label with discard time was placed on the container of boba. Boba takes 45 minutes to cook. The next batch will begin cooking at 1 PM and be ready for service by 1:45 PM.
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Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy syrup residue and debris on the floor under the soda machine. [corrective action] Remove the equipment and thoroughly clean the floor in this area.
In plain English
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More about inspection findingOfficial record from Santa Clara County Department of Environmental Health, Sep 25, 2026 · Original Source