Routine Inspection
Apr 9, 2026
10 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
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
In the 2-door upright refrigerator and freezer: observed raw meat was stored above vegetables and sesame balls. [CA] Store raw animal products below ready-to-eat foods to reduce contamination risk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a prep table was stationed directly in front of the only kitchen handsink, and an employee was prepping food at the prep table, preventing access to the handsink. [CA] Do not obstruct the handsink. Handsinks must be accessible so that handwashing is not only possible, but likely. [COS] The prep table was moved away.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer was not available upon request; PIC stated they had just run out. Note: the dishwasher's chlorine measured 50ppm. [CA] Ensure sanitizer is available on site at all times for manual warewashing. [COS] Operator immediately purchased bleach and brought it to the facility.
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
Measured warm water at kitchen handsink to be 68F. [CA] Provide warm water (100F) at the handsink.
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 wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed lack of approved cove-base flooring in the restroom. [CA] Provide approved cove-base flooring. Comply by 10/9/26. Recommend consulting Plan Check before installing new flooring.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee in the cooking area touch/wipe his nose with his gloved hand without washing his hands. [CA] Wash hands after contaminating them, touching body parts, and as needed. [COS] Employee discarded gloves and washed hands.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the pipe under the kitchen handsink was leaking. [CA] Repair handsink leak.
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 wording
Plan review
Inspector’s notes
Observed 7 small electric rice cookers were on a countertop in the dining area, next to tables/chairs. ANSI/NSF certification could not be verified. [CA] All utensils and 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). Prior to the installation of any new equipment, submittal is required to Plan Check. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. ALL EQUIPMENT MUST BE FINALED BY PLAN CHECK BEFORE USE. [COS] The 7 rice cookers were removed from the customer area. Note: facility is permitted to use the NSF electric rice cooker (operators stated NSF rice cooker existed in the facility since the before the previous owner), so long as it is not accessible by customers and remains in the kitchen. Consulted supervisor C. Hee.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Apr 9, 2026 · Original Source