Routine Inspection
May 13, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Braised beef measured 84F, and tea egg in soy sauce measured 72F while maintained on top of the two-door reach-in cooler adjacent to the cook-line. Per staff, items had been cooked less than 1 hour prior. Tea eggs in soy sauce measured 94F while maintained in a large pot on the stove with the burner underneath turned off. Per staff, burner had been turned off less than 45 minutes prior. Two containers of cooked, pickled vegetables measured 62F while maintained in containers on a prep table at the back kitchen area. Per staff, items had been taken out of refrigeration 1.5 hours prior. Various potentially hazardous foods, including pork belly, braised beef, cooked vegetables, and tofu measured between 118F and 126F while maintained in the steam table at the front service area. Per staff, items had been cooked between 30 minutes and 1.5 hours prior and placed into hot holding. Tub of raw pork belly measured 59F while maintained in the three compartment dishwashing sink. Per staff, pork belly had been taken out of refrigeration less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Braised beef and tea eggs placed into refrigeration. Employees turned on stove burner and reheated tea eggs in a pot to greater than 165F. Pickled vegetables relocated to refrigeration. Potentially hazardous foods in the steam table were reheated to greater than 165F. Manager turned up steam table setting. Raw pork belly was subsequently cooked.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food safety certificate could not be provided. Food handler cards could not be provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Hot and cold water available
Inspector’s notes
Water measured at a maximum of 111F at the three compartment sink, and at the two preparation sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing soiled dishes, then attempted to handle containers of food before being stopped and instructed to wash their hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink in the back kitchen observed completely obstructed by numerous dishes piled inside the wash basin. *Note: Additional, unobstructed hand sink available nearby at the front service area [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing.
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 record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source