Routine Inspection
Oct 8, 2026
10 recorded violations
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Two of the employees present could not provide food handler cards. [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
Time as a public health control; procedures & records
Inspector’s Notes
Sticky rice subjected to time as a public health control observed time labeled: 11:10 AM to 3:10 PM. Sticky rice observed in-use at 3:39 PM, after the 4-hour mark. Written procedures for time as a public health control 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 discard sticky rice subject to time as a public health control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Chlorine test strips could not be provided. [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.
More about cleaning or sanitizing problemsOfficial Wording
Toxic substances properly identified, stored, used
Inspector’s Notes
Observed a can of "Raid - cockroach and ant repellent" stored in a box underneath the three compartment warewashing sink. [CA] Discontinue the unapproved insecticides. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
1. At the raw chicken station, observed a cleaver wedged in between a prep cooler and the wall. [CA] Equipment contacting food shall be stored in a sanitary location. 2. Observed the left compartment of the three compartment sink being used to thaw mango slurry and coconut slurry in ambient. [CA] Discontinue the use of the three compartment sink to conduct food preparation. Food preparation shall be conducted in the dedicated food preparation sink.
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
Observed soiled wiping cloths maintained on prep tables throughout the facility. Observed employees actively wiping customer's drinks with soiled wiping cloths. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Plan review
Inspector’s Notes
*REPEAT VIOLATION* Observed raw chicken maintained in the upright cooler, and in the prep cooler at the back kitchen area. Per staff, raw chicken is cooked in the two countertop Broasters (ventless fryers). Observed accumulation of burning/browning on the wall behind the fryers. Ambient temperature of the kitchen near the fryers measured 90F via probe. Thermometer photographs taken for documentation. Facility's permitting condition states the following: TWO UNITS OF VENTLESS FRYERS ARE CONDITIONALLY APPROVED WITHOUT AN EXHAUST HOOD SYSTEM FOR THE HEATING OF PRECOOKED FOOD ITEMS ONLY. IF THERE IS A FUTURE CHANGE IN MENU OR OPERATION, OR THE COOKING SYSTEM USE CAUSES ANY SANITATION, VENTILATION OR SAFETY PROBLEM, THE EXHAUST HOOD EXEMPTION MAY BE REVOKED AND AN APPROVED MECHANICAL EXHAUST SYSTEM MUST BE INSTALLED, OR THE UNIT REMOVED. VENTILATION PROBLEMS INCLUDE, BUT ARE NOT LIMITED TO, EXCESS HEAT IN THE FACILITY THAT RESULTS IN UNCOMFORTABLE WORK CONDITIONS FOR EMPLOYEES. THE EXEMPTION SHALL NOT BE DEEMED TO SUPERSEDE ANY LOCAL BUILDING AND FIRE CODE REQUIREMENTS. IF A FUTURE CHANGE OF OWNERSHIP OCCURS, THE NEW OWNER SHALL BE MADE AWARE OF THESE CONDITIONS. [CA] Facility shall discontinue the use of the fryers to cook raw chicken until documentation can be provided that proves that units may be used to cook from raw without an approved mechanical exhaust system. Due to observed ventilation issues, per the facility's permitting conditions, facility may be required to install approved mechanical ventilation. Facility was previously cited for the same violation on 11/20/2025. Failure to comply may result in further enforcement action, including but not limited to the two fryer units being impounded. Further evaluation will follow.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Observed the pipe underneath the three compartment sink leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
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.
More about water, plumbing, or sewage problemsOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
At the side of the front service area on prep tables, oat milk measured 61F and milk measured 52F while maintained in completely melted ice baths. Per staff, milks had been removed from refrigeration and placed into ice baths approximately 2.5 hours prior. In the upper inserts of the prep cooler at the front service line, watermelon slurry and cut watermelon measured between 48F and 50F. Ambient of the lower portion of the unit measured 45F. Per staff, elevated temperature was due to unit being maintained open during service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure refrigeration units are capable of maintaining potentially hazardous foods at 41F or below during all hours of operation. [COS] Instructed staffs to remake ice baths for milks. Watermelon was relocated to an alternate 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
1. Employee observed skipping the sanitizing step during manual warewashing at the three compartment sink. Per staff, dishes are washed using soap, but not sanitizer. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Instructed employees to properly set up the three compartment sink. Affected dishes/utensils were sanitized (100 ppm chlorine). 2. Observed scoops used for yogurt, cooked taro, sticky rice, and mochi (respectively) maintained in containers of standing water on a cutting board of the prep cooler at the front service line. Per staff, these particular utensils are only washed once per day, at night time (only utilizing soap). Staff stated that the utensils had been in use for the last 4.5 hours. When instructed to properly wash utensils, staff proceeded to rinse them off in a nearby dump sink. At the raw chicken dredging station, observed an employee discard flour with bits of raw chicken inside, but did not swap out the pan containing the flour. Per employees, pan is washed once per day. [CA] Equipment contacting potentially hazardous foods shall be washed, rinsed, and sanitized at minimum every 4 hours. [COS] Instructed employees to sanitize scoops and pan in the three compartment warewashing sink (100ppm chlorine). ____________ Minor violation: Observed spots of black, mold-like growth on a cutting board maintained on the upper-most tier of a metal shelving unit at the center of the kitchen. Cutting board not actively in-use. [CA] Resurface or replace. Equipment contacting food shall be maintained in sanitary condition.
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