Routine Inspection
Oct 8, 2026
5 recorded violations
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Employee observed handling soiled dishes, rinsed hands in the three compartment sink, then attempted to resume cooking before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (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 food. (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. Ensure that all handwashing is conducted in dedicated handwashing sinks. [COS] Instructed employee to wash hands using soap in the dedicated hand sink.
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
Consumer advisory for raw or undercooked foods
Inspector’s Notes
Menu lacks a consumer advisory for eggs served raw/undercooked. [CA] Provide a consumer advisory on the menu denoting items served raw or undercooked. A consumer advisory shall consist of 1) a disclosure that denotes which items are served raw/undercooked, and 2) a reminder that states that consuming raw or undercooked items may result in increased risk of foodborne illness, especially if one has certain medical conditions.
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
Demonstration of knowledge; food safety certification
Inspector’s Notes
Owner could not provide a valid food handler card or food safety certificate. Per the owner, his recently expired. [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
Proper hot and cold holding temperatures
Inspector’s Notes
On a prep table across from the cook-line, tonkotsu soup base (containing pork and milk), tokyo shoyu (containing anchovies), and heat-treated sapporo veggie miso measured between 72F and 74F. Per staff, soup bases had been removed from refrigeration, unpackaged, and placed into containers at the start of service approximately 1.5 hours prior. Per staff, soup bases are maintained out in ambient during lunch service, placed back into refrigeration, then removed from refrigeration at dinner service and maintained out in ambient until they run out. In the left-side prep cooler, on a plate located on top of the inserts, japanese-style poached eggs measured 55F while maintained over the load limits of the unit. Per staff, poached eggs relocated approximately 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Soup bases to be served or else discarded by the end of lunch service (4-hours elapsed). Poached eggs relocated to the lower portion of the refrigeration unit.
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
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed accumulation of brown, mold-like substance on the interior of the ice machine. [CA] Ice machine interior shall be cleaned at a rate frequent enough to preclude organic buildup.
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 record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source