Routine Inspection
Oct 6, 2026
10 recorded violations
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Gas rice cooker noted outside the hood. [CA] Relocate gas rice hooker below the hood. Repeat violation
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
Thermometers provided, accurate
Inspector’s Notes
Lack of thermometer for single prep unit across from fryer and 2 door unit next to ice machine. [CA] Provide thermometers.
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
Wiping cloths: properly used, stored
Inspector’s Notes
A few yellow wiping cloths noted on prep table. [CA] Store wiping cloths in sanitizer solution (1/2 cap of bleach one red bucket of water, 100 ppm chlorine).
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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Corner hand sink in the back appeared to not be in use. Trash found in sink, no paper towels in dispenser, sink is soiled, box of compost bags in sink and grease bin is blocking it. [CA] Clear out the sink, clean/sanitize the sink and keep accessible at all times and stocked with paper towels at all times. Relocate grease bin near the mop sink instead. [COS]
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Single door prep unit across from fryer measured at 60F. [CA] Maintain equipment to hold potentially hazardous food 41F and below.
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
Nonfood contact surfaces clean
Inspector’s Notes
Food debris in single door prep unit across from fryer, floor in walk in and shelving in walk in. [CA] Clean and maintain these areas regularly.
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
Food separated and protected
Inspector’s Notes
Thawing squid and raw sausage noted above ready to eat food/produce in walk in cooler. Raw sausage above ready to eat food in 2 door undercounter unit. [CA] Store raw meats below ready to eat food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Lack of person in charge in facility. [CA] At least one person shall be designated to be in charge (i.e. if manager/owner not on site).
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
Time as a public health control; procedures & records
Inspector’s Notes
Tofu and calamari are not included on TPHC log. [CA] Include these items on the log that is posted on the wall.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Measured chicken and 3 bags w/tofu, meatball, mushroom at 60F. Food was placed in unit this morning. [CA] Maintain potentially hazardous food 41F and below.
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 record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source