Routine Inspection
Apr 13, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Miso soup measured 49F while maintained in a metal container on a prep table. Per staff, they had taken it out of refrigeration less than 30 minutes prior, and planned on reheating it for service. Two bowls of tuna measured 44F and 47 respectively while maintained on top of the prep cooler inserts at the prep cooler at the cook-line. Per staff, they only take small quantities out at a time, and the items had been taken out of refrigeration 35 minutes prior. Cooked pork measured 49F while maintained in two metal containers in an improper ice bath across from the cook-line. Per staff, items had been taken out of refrigeration less than 45 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] Miso soup reheated to greater than 165F and served. Tuna and pork to be served or else discarded by the end of lunch service.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Can of raid stored on a lower shelving unit adjacent to the three compartment sink. [CA] Discontinue the use of unapproved insecticide. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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
Time as a public health control; procedures & records
Inspector’s notes
Facility could not provide written SOP's (standard operating procedures) for chicken wings subjected to time as a public health control held at the cook-line. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. *Note: Facility owner has opted to provide his own written SOP's.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed manually warewashing in quaternary ammonium sanitizer that measured less than 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee drained and refilled sink. Quaternary ammonium sanitizer remeasured at 200 ppm. *Note: Ensure quaternary ammonium sanitizer is refilled at a rate necessary to maintain at 200 ppm, or at manufacturer specified concentration.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee's keys observed stored dangling on a hook directly above a large stock pot of broth cooling the one compartment preparation sink. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has added a gas-powered deep fryer, noodle making machine, mixing machine, and a retarder proofer (bread machine) without submitting plans to DEH Plan Check. [CA] Submit plans for the aforementioned pieces of equipment to DEH Plan Check at dehplancheck@deh.sccgov.org. Failure to comply by 4/20/2026 will result in the equipment being impounded. *Note: Aforementioned equipment was not in active use. Consulted with Senior REHS K. Bethea from DEH Plan Check.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station at the cook-line lacked soap in its wall mounted dispenser. *Note: Available hand wash station with available soap was located nearby Wiping cloth bucket observed stored in the basin of the hand sink at the entrance to the kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.
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, Apr 13, 2026 · Original Source