Routine Inspection
May 19, 2025
8 recorded violations
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed cook line employee chewing food while conducting food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed container of sliced bittermelon maintained at the three-compartment sink. [CA] Utilize sinks for their designated purposes. Food preparation shall be conducted at the food preparation sink.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [CA] 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the preparation refrigerator measured between 51F to 53F via probe thermometer placed inside. Cook line employee stated that elevated temperature might be due to constant opening and closing of the preparation refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. ** Repeat violation
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
Observed cook line employee using personal cellphone and continuing onto food preparation without changing gloves and washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing 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
No rodents, insects, birds, or animals
Inspector’s notes
One dead German cockroach observed on the top of the vertical beam of the metal storage rack next to the two-door upright refrigerator. One dead American cockroach observed on monitoring trap on the floor at the corner of the beverage preparation/cash register area. Owner stated that facility is serviced monthly. No other activity was observed. [CA] Clean and sanitize area of dead cockroaches.
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
Sewage and wastewater properly disposed
Inspector’s notes
Observed steady leak on the waste drain pipes below the far left basin of the three-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.
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
Proper hot and cold holding temperatures
Inspector’s notes
Steaming tray with approximately 5-10 small plates of steamed flour cake measured at 78F. Owner stated that items were steamed approximately 2 hours prior and is usually discarded after two hours, or taken home to be eaten. Plastic container with approximately 20-30 small plates of steamed flour cake measured at 78F. Owner stated that items were steamed in the morning at approximately 8:00 AM. Owner stated that items will be consumed by employees. Large container of cooked duck bones maintained out in ambient temperature measured at 75F. Owner stated that the duck is usually maintained out till the end of the day, in which the bones are refrigerated to be used to make stock the following day. Container of cooked marinated duck maintained inside the food preparation refrigerator measured at 48F. Owner stated that the duck was prepared yesterday and has been inside the refrigerator since the night before. Numerous PHF items (cooked duck, coagulated pork blood, cooked chicken/duck gizzards, and soups) maintained inside the preparation refrigerator measured between 48F to 65F. Owner stated that some items were prepared in the morning and/or were recently prepared. Ambient temperature of the preparation refrigerator measured between 51F to 53F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Steamed rice cakes were separated for personal use. Container of cooked marinated duck was VC&D due to time and temperature abuse. All other food items were relocated into the two-door upright refrigerator to immediately 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, May 19, 2025 · Original Source