Routine Inspection
Jul 11, 2025
11 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Shrimp in preparation unit measured 62F, cooked pork measured 72 and tofu measured 67F. Ambient air of the preparation unit was 66F. Per PIC, something may have happened to the unit (unplugged). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D by PIC. Bean sprouts in water bowl on counter measured 70F. Per PIC, they were removed from refrigeration 1 hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to bowl to cool it down. Vermicelli on counter measured 116F. Per PIC, it was cooked one hour prior. Per PIC, they leave it in the bowl and reheat in the microwave when ordered and discard after four hours. No time marking observed on container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Vermicelli time marked for four hours, TPHC form provided to PIC.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed ice scoop stored on top of ice machine with no protection from contamination. [CA] Ensure that ice scoop is stored in secondary container on top of ice machine to prevent contamination from top of ice machine.
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
Observed raw chicken stored next to cooked pork and noodles in the walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Chlorine measured 0ppm in sanitizing bucket containing wiping towels. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed cups stacked while the interior of the equipment was still wet after sanitizing. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Toilet paper was not provided in dispenser in the restroom but on top of the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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
Red ice chest in front preparation area is not approved for use. [CA] 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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed induction cooktop in use on wire shelving unit. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Ventilation in the back restroom did not appear to be working. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink by the three compartment sink was blocked with equipment and did not have paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation and handwash sink shall be clear and available for use at all times.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed wet mop stored in mop bucket with soiled water. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Ensure that mop water is discarded after use.
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 in good condition, safe, unadulterated
Inspector’s notes
Observed employee drink stored in ice in ice machine. [CA] Employee shall not store personal beverage in consumable ice.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jul 11, 2025 · Original Source