Follow-Up Inspection
Oct 5, 2026
4 recorded violations
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
On a rolling speed rack at the entrance to the front service area, hot dog buns measured 131F and egg tarts measured between 132F and 137F. Per staff, items had been removed from the oven 15 minutes prior, and were being staged prior to being placed into hot holding in the adjacent upright warmer. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employees to relocate hot dog buns and egg tarts to upright warmer.
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
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Employee observed sticking a gloved finger into raw, frozen pork maintained on a speed rack to prove that it was still frozen, then walked to the cook-line and attempted to begin cooking before being stopped. Observed the same employee handle and use their personal phone, then attempted to resume food preparation 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. [COS] Instructed employee to de-glove and properly wash 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
Approved thawing methods used; frozen food
Inspector’s Notes
In the back kitchen area, observed a sheet pan full of raw, frozen pork thawing in ambient. In the same area, in the preparation sink, observed a tub of commingled frozen pre-cooked shrimp and pepper, shiu mai, and tofu thawing in a tub of standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Instructed employees to begin cooking all of the aforementioned items.
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
Time as a public health control; procedures & records
Inspector’s Notes
At the front service line, under the turned-off heat lamps in the display case, baked pork buns, pork dumplings, shrimp dumplings, and chow fun subjected to time as a public health control did not have their time labels filled out. In the same area, in the turned-off hot hold countertop display case, heat-treated fruit-filled pastries subjected to time as a public health control did not have their time label filled out. On a countertop induction hot-top, egg tarts measuring 100F did not have their time label filled out. On a table in the customer dining area, lotus paper-wrapped sticky rice did not have their time label filled out. Per staff, all listed items had been cooked or initially removed from temperature control at 8 AM this morning, approximately 1.75 hours prior. Written procedures for time as a public health control (4-hour rule) could not be provided. [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. [COS] Instructed employees to add time labeling.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 5, 2026 · Original Source