Routine Inspection
Mar 12, 2025
8 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer testing materials are not available. [CA] Provide testing materials to adequately measure the applicable sanitization method(s) used in this facility. Examples: - Chlorine test strips (test for 100 PPM for general sanitizing or 50 PPM in warewash machines). - Quaternary ammonium test strips (test for 200 PPM).
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
Thermometers provided, accurate
Inspector’s notes
Probe thermometer is not readily available. [CA] Provide a calibrated metal probe thermometer. The thermometer must: (1) be suitable for measuring the internal temperature of food used at this facility. Thinner pieces of food will require a thermometer with the temperature reading mechanism at the tip of the probe. (2) have a numerical scale, printed record, or digital readout in increments no greater than 2°F or over the intended range of use. (3) be approved for sanitation (e.g. NSF approved).
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
Proper cooling methods
Inspector’s notes
1. [major] Measured cooked tofu 82F in large colander on table. Per chef, it was removed from cooking about 3 hours ago. 2. [minor] Two nearly full containers of curry in 1/3 size insert about 6 inches deep are cooling on shelf by back door. [CA] "After heating or hot holding, PHF shall be cooled rapidly from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within 4 hours, using one or more of the following methods: (1) shallow pans (solids 2 inches deep or less, liquids 3 inches deep or less), (2) separation into smaller or thinner portions, (3) rapid cooling equipment, (4) containers that facilitate heat transfer, (5) ice as an ingredient, (6) ice paddles, (7) ice water bath with frequent stirring. When placed into cooling equipment, food shall be frequently mixed for even cooling. Containers of food shall be arranged to provide maximum heat transfer through the container walls (do not stack containers) and loosely covered/uncovered if food is protected from overhead contamination during the cooling period - cover the containers after cooling is complete. [COS] 1. Tofu will be used until the 4th hour since removed from cooking, leftover will be discarded. 2. Containers were moved to walk in freezer to rapidly cool, then will be moved to refrigerator.
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
Proper hot and cold holding temperatures
Inspector’s notes
Sprouts measured 48F in container of water by cookline, out of fridge for less than 1 hour per chef. [CA] Maintain 41F or below. [COS] Ice added to container.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Dishwasher employee using soap from container in sink to wash hands at 3 compartment sink and using towel to dry hands. [CA] Use appropriately stocked handwashing station to wash hands with soap from dispenser and dry hands with single-use paper towel (or hand dryer). [COS] Employee washed hands at a handwash sink.
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
Food separated and protected
Inspector’s notes
Tray of raw chicken on shelf above container of vegetables and pre-cooked items in the left 2 door fridge. [CA] Store raw meat/eggs of animal origin below RTE foods; ensure to store foods with higher cooking temperature requirements below those with lower cooking temperature requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
A few dozen dry droppings (appear to be of mouse) scattered on floor under the freezer in front of the walk-in fridge, under the ice machine, and around the water heater. They appear to be old (ashy). Note: observed rodent trap box under the freezer area. [CA] Clean and sanitize to remove all droppings.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate is not on approved list - provider name is not clear on certificate. [CA] Obtain a valid 5-year food safety certificate for at least one owner or employee and keep the issued certificate at this facility. The certification organization must be accredited by the American National Standards Institute (ANSI). Note: The certified person at this food facility may not serve at any other food facility as the person required to be certified.
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, Mar 12, 2025 · Original Source