Routine Inspection
Mar 27, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Original broth and pork broth on the stove measured 100F. Stove was turned off. [corrective action] Broth must be hot held at 135F or above. [correction] Broth was reheated on the stove and hot held.
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 plastic food containers stored inside the employee restroom. [corrective action] The restroom is not approved for storage of food or food related items. Remove the food containers from the restroom and store in an approved area, such as shelf in the kitchen.
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 record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source