Routine Inspection
Feb 12, 2025
11 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In the back prep area, on the counter-top, measured fried pork thawing between 28F and 41F. In the dry storage room, measured raw fish thawing at 30F. [CA] Ensure potentially hazardous foods are thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, observed the use of cardboard to line shelving and use of wooden shelving/equipment. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard within the facility to prevent possible harborage of vermin. Replace wooden equipment with approved stainless steel equipment.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed back door is propped open. [CA] Ensure doors to the facility are kept closed to prevent an entrance for 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 back prep area, on the counter-top, measured fried chicken pieces cooling on the counter-top at 90F cooling on baking trays. Per operator, fried chicken pieces prepared an hour prior. [CA] Ensure fried potentially hazardous foods are placed in a single layer in shallow containers to cool.
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
Food separated and protected
Inspector’s notes
Observed a container of meat stored on the right side of the 3 compartment sink and an employee warewashing in the left side of the 3 compartment sink. [CA] Ensure food is stored separately from areas that may cause contamination. Discontinue food preparation in the 3 compartment sink and only use the food prep sink for food preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee warewashing and then attempt to start food preparation without washing hands. [CA] Ensure employees wash hands when switching tasks where hands become contaminated. Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels. Observed employees drying hands using cloth towels and aprons. [CA] Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping cloths stored on the counter-top and cookline. [CA] Ensure all used wiping cloths are stored in a sanitizer bucket with an approved sanitizer such as 100 PPM chlorine OR 200 PPM quaternary ammonium sanitizer.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed clean bowls and other utensils stored directly next and and underneath the warewash area. [CA] Ensure all clean equipment is stored separately from the warewash area to prevent possible contamination.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on floors in the kitchen area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured container of raw shelled eggs on the counter-top at 65F. Per operator, raw shelled eggs stored for an hour. In the 2 door prep unit, measured cooked chicken at 70F. Per operator, cooked chicken was prepared an hour prior and placed directly into the prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods shall be properly cooled to 41F prior to placement in the insert top of the prep unit. [SA] Operator moved container of raw shelled eggs to refrigeration to facilitate proper holding temperatures. Operator moved container of cooked chicken to undercounter 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 wording
No rodents, insects, birds, or animals
Inspector’s notes
Above the entrance to the kitchen area, observed cockroach droppings and dead cockroaches in crevices between the door frame and the wall panel. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service for facility when necessary. Underneath the warewash machine, and in the dry storage room, observed rodent droppings. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service for facility when 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 record from Santa Clara County Department of Environmental Health, Feb 12, 2025 · Original Source