Routine Inspection
Jul 14, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts maintained in inadequate ice bath measured at 49F. Manager stated that ice is added frequently throughout the day. PHF items maintained inside the walk-in refrigerator (raw shrimp, cut calamari, cooked pork) measured between 43F to 44F. Ambient temperature of the walk-in refrigerator measured at 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added into the bucket of bean sprouts.
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
No rodents, insects, birds, or animals
Inspector’s notes
One lethargic cockroach observed crawling on floor from the two-compartment ware wash sink. Owner stated that the facility is serviced monthly from a license pest control company provided by the plaza. Pest control reports were unavailable for review. No other live or dead activity was observed throughout the facility. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] Cockroach was abated.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in refrigerator measured at 45F. Owner stated that the elevated temperature may be due to constant opening and closing of the walk-in refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. This Division recommends lowering temperature of the refrigerator to compensate for constant opening and closing.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Build up of food debris observed in the following areas: - Floors underneath the cook line, center food preparation area, food preparation sink, ware wash sink. - Crevice from the partially detached coved base time outside of the walk-in refrigerator. Observed accumulation of grease and soot on the wall behind the grill. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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
Hot and cold water available
Inspector’s notes
Hot water at the two-compartment ware wash sink measured at 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 14, 2025 · Original Source