Routine Inspection
May 26, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed shrimp out at approximately 80 degrees F. [CA] Keep PHF at 41 degrees F and below or at 135 degrees F and above. [COS] The shrimp was discarded by the owner.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floors, walls, and ceiling are deteriorated in several areas. [CA] Repair/replace where needed. Submit to plan check.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
There is not a self closing device on the restroom door. [CA] Install the self closing device on the restroom door and the door separating the kitchen from the restroom is left open.
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
Plan review
Inspector’s notes
The resubmittal to the plan check department has not been received. [CA] Submit the required items to the plan check department within 2 weeks from today. The owner agreed to have it in to this department plan check unit within 2 weeks. Food prep sink and hand sink have been installed by new owner before plan check approval. Submit to plan check for these items also.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The scoops in the bulk food bin are in the food. There are bowls being used as scoops and stored in the bin. [CA] Use scoops with handles and only store inside if the handle can be upright and not touching the food inside.
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
Gap under back door. [CA] Close the gap to help keep out 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
Wiping cloths: properly used, stored
Inspector’s notes
Towels in about 600ppm chlorine. [CA] Correct it to 100ppm chlorine. [COS] corrected.
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, May 26, 2026 · Original Source