Routine Inspection
May 26, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Spam measured at 59F and per employee was left out on the prep table for the last hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; or if hot holding shall be held at or above 135F. [COS] Employee relocated the spam into the upright reach-in cooler. Minor violation: potentially hazardous foods, tofu, spicy tuna, and scallops, inside the prep line inserts measured at 44F to 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility serves raw fish on their menu but a consumer advisory notice is not posted or available. [CA] Facility serving raw or undercooked food shall have a consumer advisory posted where it is visible to consumer.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed bags of raw tuna thawing and thawed while still in reduced oxygen packaging. [CA] Raw fish shall be removed from reduced oxygen packaging prior to thawing. Instructions to remove from packaging is also marked on each bag.
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, May 26, 2026 · Original Source