Routine Inspection
Feb 11, 2026
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Kitchen employee observed using the three-compartment sink to wash hands. [CA] Utilize sinks for their designated purpose. All hands shall be washed at the hand wash sink.
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
Observed prepackaged sticky rice maintained inside the wash basin of the hand wash sink. [CA] All food shall be separated and protected from possible contamination. Tubs and boxes of food maintained directly on floor inside walk-in refrigerator and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Numerous PHF items subjected to time as a public health control (TPHC) were not labeled. Employees were knowledgeable of TPHC requirements and stated that items following their operating times, 11:00 AM to 2:30 PM. Manger provided written procedures for review which align with the employees' statement. Written procedures did not include items that employees mentioned were subjected to TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Manager updated written procedures to reflect all items subjected to TPHC: garnishes on rolling cart (cut tomatoes, rice noodles, half and half milk, etc.)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. Manager stated that certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. ** Repeat violation. Employees' three-year food handler cards unavailable for review. Manager stated that all food handler cards are expired as well. [CA] 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the two-door reach-in refrigerator at the bar measured at 49F via probe thermometer maintained inside. Employee stated that the elevated temperature may be due to the constant opening of the refrigerator to prepare beverages. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash station in the kitchen was completely obstructed with a rolling cart of garnishes in front as well as numerous prepackaged rolls of sticky rice maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.
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 record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source