Routine Inspection
Oct 21, 2025
6 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practice observed by employees where they washed hands without the use of soap or put on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on gloves to handle food. [COS] Had PIC instruct employees to properly wash their 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
Proper hot and cold holding temperatures
Inspector’s notes
Rack of cooked foods (chicken, pork, and salmon) next to the cook line is measured at 70F to 90F. Per employee, food was prepared up to 90 minutes ago and is holding until further prep. [CA] Potentially hazardous foods that is holding and NOT in active prep shall be cooled to the proper temperature and cold held at 41F or below; or hot held at 135F or above. [COS] Employee relocated the food into the walk-in cooler to rapidly cool until ready for further prep.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed use of griddle to cook food outside of the ventilation hood. [CA] All cooking equipment shall be operated under the ventilation hood to remove cooking odors, smoke, steam, grease, heat, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper cooling methods
Inspector’s notes
Sushi rice cooling inside the walk-in cooler is observed stored in container with a tight fitting lid. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to allow to rapid cooling
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back exit door in the kitchen is not kept completely closed at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
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, linens: Proper storage and use
Inspector’s notes
1) Cardboard is reused to line shelves under prep table. Cardboard has visible debris and stains from oils. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Single-use plastic cup is used and stored inside bulk food containers. [CA] Use approved utensils with a handle for bulk foods to prevent cross-contamination.
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 record from Santa Clara County Department of Environmental Health, Oct 21, 2025 · Original Source