Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Food prep area on the other side of the cook line was hot. After investigation learned hood exhaust is not working.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively 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.
Multiple food items were measured 44F - 47F at the food prep table.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Prep cooler lid shall kept closed to maintain temperature. NOTE: Food prep area on the other side of the cook line was hot. After investigation learned hood exhaust is not working.
Multiple food items were measured 44F inside the walk in cooler.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Keep the door close to maintain temperature. Ambient temperature was measured 35F.
Pieces of chicken breast was measured 125F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Chicken was moved to a walk in cooler.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 30, 2026 · Original Source
Follow-Up Inspection
Dec 19, 2025
Pass
4 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, 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.
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.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 19, 2025 · Original Source
Routine Inspection
Dec 17, 2025
Conditional Pass
9 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack testing equipment for the high heat dishwasher.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
MAJOR: Operator prepared food from day before and temperatures measure the next day during inspection is above 41°F.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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.
Multiple food items cooked today had plastic cover on it.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow 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.
Hand washing sink in the warewash area was measured 66F.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
MAJOR: Water in rinse cycle was measured 128ºF at high temperature dishwasher.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand washing sink near warewash was leaking.
[CA] Fix/repair plumbing problem.
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.
MAJOR: Raw shrimps wrapped with bacon was measured 47F inside the walk in cooler, prepared 2 days ago.
[CA]Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F.
NOTE: Tempurature near fans was measure 45F and 50F near door inside the walk cooler.
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.
Commercially vacuum sealed salmon is measured 41F, thawing inside walk in unit was not vented.
[CA] Vent or open fish vacuum packaging when removing from freezer.
[COS] PIC open packaged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2025 · Original Source
Routine Inspection
Aug 12, 2025
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOOD INSIDE THE WALK IN REFRIGERATION IS MEASURED 44F AND FOOD NEAR THE DOOR IS MEASURED 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
NOTE: ALREADY HAS A REPAIR REQUEST AND WAITING FOR THE TECHNION.
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.
OBSERVED FLIES INSIDE THE KITCHEN AREA.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and flies.
[SA] FACILITY ALREADY INSTALLED UV LAMPS TO KILL FLIES. NEED MORE PREVENT CARE TO ELIMINATE THE FLY PROBLEM.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
THREE COMP SINK NEXT TO DISHWASHER WAS LEAKING.
[CA] Repair/fix the leakage.
WALK IN COOLER FAN WAS DRIPPING WATER.
[CA} Repair/fix the leakage.
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.
CONTAINER OF SAUCE WAS COOLING WITH MINIMUM ICE AT THE BOTTOM OF THE CONTAINER.
[CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Ice shall reach where food stops in the container.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Routine Inspection
Dec 4, 2024
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Second bar hand washing sink on the other corner has no soap dispenser and using soap pump.
[CA] Provide soap dispenser on the second hand washing sink for proper hand washing.
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.