Routine Inspection
Mar 26, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Fried pork belly on the speed rack was measured at 56 degrees Fahrenheit. Per employee, it was taken out from walk-in cooler at 8:30 AM and a portion of it will be used in stir fry and the rest will go back into the walk-in cooler. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Take out only what is needed to cook food and leave the rest in the walk-in cooler. [Suitable Alternative] Employee took out some and placed the remaining into the walk-in cooler. 2. MAJOR. Chicken on the steam table #1 was measured at 129 degrees Fahrenheit. Observed missing inserts or covers at steam table allowing steam to escape. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] PIC covered the openings in the steam table. 3. MINOR. Milk based desserts in the counter top display cooler were measured at 47 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 wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy dust accumulation on the exhaust vent in the restroom. [Corrective Action] Thoroughly clean and maintain clean.
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 properly labeled and honestly presented
Inspector’s notes
Missing labels or information on pre-packaged foods at the front counter area. [Corrective Action] Pre-packaged foods shall bear the following information: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employees are missing or have expired Food Handler's Card. [Corrective Action] 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
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like substance observed inside the ice machine near the ice chute and behind the plastic panel. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 personal cleanliness and hair restraints
Inspector’s notes
Observed employee went to restroom while wearing cooking apron. [Corrective Action] Remove apron before using the restroom.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed back door and screen door left wide open. [Corrective Action] Close the door when not actively entering or exiting to prevent pest entering facility. 2. Observed unused equipment stored at the rear of facility by the back door. [Corrective Action] Remove unused equipments from the premise.
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 record from Santa Clara County Department of Environmental Health, Mar 26, 2026 · Original Source