Routine Inspection
Jun 30, 2026
5 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Upstairs hand sink blocked by 2 trash cans. [CA] Keep hand sink accessible at all times. [COS]
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
Nonfood contact surfaces clean
Inspector’s notes
Refrigerator door handles noted with food debris. [CA] Clean/sanitize equipment regularly.
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 in good condition, safe, unadulterated
Inspector’s notes
Observed handle of ice scoop on top of ice in ice machine. [CA] Store ice scoop on holder in unit. [COS]
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food separated and protected
Inspector’s notes
Raw chicken noted above ready to eat food (sauces) in glass unit upstairs. [CA] Store raw meat below ready to eat food. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Observed noodles cooling in a full container that was filled to the top (more than 4 inches) in container of ice not fully submerged. [CA] Cool food rapidly by using shallow pans or baking sheets, with solids no more than 2 inches high, for liquids no more than 3 inches high. Containers must be fully submerged in ice bath. PHFs shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [COS] Noodles were placed in shallow containers/baking sheet Recommend to provide ice wands/paddles (x2) to cool down sauces.
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, Jun 30, 2026 · Original Source