Routine Inspection
Jan 22, 2026
4 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed black mold-like substance on the white baffle inside the ice machine. [CA] Keep ice machine clean.
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
Food storage: food storage containers identified
Inspector’s notes
Inside the walk-in refrigerator and freezer: observed food containers stored on the floor. [CA] Store foods at least 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated and protected
Inspector’s notes
Inside the freezer: observed container of ice cream was stored below raw meats. [CA] Store raw animal products below/away from ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Inside the glass door refrigerator: measured internal temperature of cooked purple rice and half and half to be 47 - 49F. PIC stated foods had been held in the unit overnight. Some half-and-half containers were opened, and others were still unopened. Ambient temperature of unit (door left closed for 30 minutes) measured 47F with a metal probe thermometer. 2) In the cook prep area: measured internal temperature of plastic-wrapped cooked rice to be 43F. Employees stated rice had been held for less than 2 hours, and was intended to be cooked for a large party within the next few hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods to be discarded within 4 hours. [COS/SA] Rice and half and half in the glass-door refrigerator was discarded (see VCD form).
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, Jan 22, 2026 · Original Source