Routine Inspection
Oct 8, 2026
9 recorded violations
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Soup broths, uncooked chicken were being stored on the floor throughout the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Employee handling raw chicken with one time use gloves, employee attempted to handle other foods before specialist intervened. Employee touched handles of freezer with contaminated hands [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was instructed to remove gloves and employee washed hands with soap and water prior to donning new gloves. Handle of reach in freezer was cleaned with 100ppm chlorine.
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
Wiping cloths: properly used, stored
Inspector’s Notes
Wiping cloths observed on countertop between uses. [CA] Keep wiping cloths in sanitizer buckets of 100ppm chlorine or 200ppm quat ammonia.
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
Proper cooling methods
Inspector’s Notes
REPEAT VIOLATION 1)Large deep pot of chicken stock on floor measuring 135F. Per operator, pot was taken off of stove 2 hours prior and will be kept out until cool to touch prior to placing into freezer. 2)In the inserts in the prep cooler across the cookline; cooked shrimp was measured at 77F. Person in charge stated the shrimp was cooked cooked about an hour prior. [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. Recommend using ice wands, ice baths, or decanting to smaller containers. [COS] 1)Pho broth pot was placed into ice bath and stirred constantly. 2) Shrimp was split into two smaller containers and placed into reach in portion of 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.
More about food kept at an unsafe temperatureOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Chicken broth on floor was measured at 114F and vegetable broth was measured at 72F. Per PIC, both broths were removed from heat about 1.5 hours prior and broths will be kept on floor until pots are empty on stove and will reheat to refill working pots. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend adding upright warmer or soup wells to keep broth hot. [COS] Broths were take off the floor reheated to 165F on the stove top and kept on stove top for service.
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
Ventilation hood missing filters in the middle. [CA] Ventilation hood filters shall be maintained clean and fitted to hood.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Trash bags observed to be used to cover meats. Per operator trash bags are unused trash bags. [CA] Discontinue use to trash bags for covering or holding foods. Provide food grade containers or bags for use.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Employee personal items such as a cellphone, hydrogen peroxide, and a purse observed to be stored on shelves with mixed with food or other food prep equipment. [CA] Provide designated spaces to hold employee personal effects separated from food and food prep equipment/surfaces.
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
Time as a public health control; procedures & records
Inspector’s Notes
Boba at the front service area was measured at 78F. PIC informed specialist that the boba was take out of temperature control at 10am and only a little bit if made so will be gone by end of lunch period. No SOPs to TPHC available and per operator extra will be placed back into reach in cooler. [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] PIC will be using TPHC for this PHF, time stamp was placed on the container to be discarded at 2:00PM after four hours.
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 8, 2026 · Original Source