Routine Inspection
Mar 5, 2026
4 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed cracks and crevices around the outer right side of the hood and on the ceiling panel above the ice machine. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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
Proper cooling methods
Inspector’s notes
In the kitchen, at the undercounter compartment of the 2 door prep unit, measured a container cooked red curry cooling at 65F. Per operator, cooked red curry cooling from the previous night. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, separating food into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [COS] Operator discarded container of cooked red curry.
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
Behind the dry storage rack, observed dead cockroaches in an electrical box. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination of food. Clean and sanitize areas with activity. Contact pest control to provide service as necessary.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured cut tomato at 49F and fried tofu at 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved cut tomato and fried tofu to nearby refrigeration to facilitate proper holding temperatures.
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 record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source