Routine Inspection
Apr 13, 2026
5 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed multiple banchan stored out at ambient temperature measured between 79F-86F at the server station. A time marker indicating discard time was posted for these items, and the PIC was knowledgeable in the TPHC procedures. Written documentation was not available for review at the time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] A TPHC template was provided and filled out at the time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Measured one container of japchae in the back three door upright cooler between 76F at the outer edges of the container and 95F in the middle portions, stored covered in a deep metal container. The PIC stated the japchae was finished cooking approximately 2.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Approximately 5 lbs of japchae was voluntarily discarded. See VC&D report.
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
Thermometers provided, accurate
Inspector’s notes
A working probe thermometer was unavailable for use at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed an accumulation of grime and food debris on interior and exterior surfaces of refrigeration units throughout the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed a heavy accumulation of grime on the walls behind the drainboard between the three compartment sink and janitorial sink [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Observed multiple floor tiles to be missing below the metal shelving rack adjacent to the two door upright vegetable cooler across from the warewashing area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 record from Santa Clara County Department of Environmental Health, Apr 13, 2026 · Original Source