Routine Inspection
May 21, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Numerous salted eggs measured 72F while maintained in a 10 gallon tub of water covered with plastic wrap while stored on a lower shelving unit in the dry storage room. Per staff, the salted eggs had been curing for approximately 2-3 weeks. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Facility shall obtain a HACCP plan issued by the California Department of Public Health if they wish to continue curing eggs in ambient. [COS] Salted eggs were voluntarily discarded. Head chef and manager agreed to discontinue the process.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Colander of spinach observed in the basin of the hand sink in the kitchen. Wall-mounted soap dispenser is broken. Soap provided in a pump bottle maintained on the left-side drainboard of the preparation sink located adjacent to the hand sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be used for no other purpose than handwashing.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cutting boards stored directly on the floor. Knives stored wedged between prep coolers/prep tables. [CA] Equipment contacting food shall be stored in a sanitary location.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed chopping up raw beef, then proceeded to pick up a takeout box full of ready-to-eat customer food. No direct contamination of food observed. Employee was instructed to put down the box and wash his hands. Employee proceeded to rinse his hands in the hand sink, before then being instructed to use soap. Employee observed cooking at the wok line, put his gloved his finger in his mouth, then attempted to resume cooking before being stopped and instructed to wash his hands. Employee attempted to rinse gloved hands in the preparation sink before then being instructed to unglove and wash hands in the hand sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees washed hands using soap.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided. Per the manager, employees are actively working on obtaining food handler certification. [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 record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source