Routine Inspection
Apr 20, 2026
8 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed bleach and degreaser stored inside spray bottles without proper labeling. [CA] Spray bottles containing chemicals removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed working utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed bowls without handles stored inside bulk ingredient bins. [CA] Provide approved utensils such as scoops with handles to ensure hands to prevent direct hand contact with food.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the active use of unapproved pasta maker (unknown Korean brand). Per employee, new equipment was obtained 3 months prior. [CA] Discontinue the use of unapproved equipment. Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
At the 3-compartment sink, observed employee handling dirty and contaminated dishes, then handling clean dishes without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employee to properly wash hands and to re-wash contaminated dishes. Discussed handwashing policy with PIC and employees.
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
Proper hot and cold holding temperatures
Inspector’s notes
**REPEAT VIOLATION** On the preparation counter, measured seafood containers stored on top of ice from 44-48F. Observed containers are not fully submerged in ice. Per PIC, seafood was moved from refrigeration units approximately 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee added more ice to the containers to facilitate rapid cooling during inspection.
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
**REPEAT VIOLATION** Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be available for review.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1) Observed employee stacking clean, wet dishes on top of each other, and using a reusable cloth to dry dishes. [CA] Discontinue wet stacking of dishes. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 2) Observed accumulation of black mold-like substances in the interior panels of the ice machine. [CA] Food contact surfaces shall be routinely cleaned and sanitized.
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 cooling methods
Inspector’s notes
In the 2-door preparation unit, observed fried rice cooling while stored in a deep container and covered with plastic wrapping. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly 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 record from Santa Clara County Department of Environmental Health, Apr 20, 2026 · Original Source