This was a follow-up to the 2/5/26 routine inspection. The major violations were observed to be in compliance as follows: K07: No temperature holding violations were observed. K09: No cooling violations were observed. PIC showed cooling/temp log utilized to ensure foods are cooling quickly enough. The yellow placard was replaced with a green placard. OK to operate.
FOLLOW-UP INSPECTION
This was a follow-up to the 2/5/26 routine inspection. The major violations were observed to be in compliance as follows: K07: No temperature holding violations were observed. K09: No cooling violations were observed. PIC showed cooling/temp log utilized to ensure foods are cooling quickly enough. The yellow placard was replaced with a green placard. OK to operate.
ROUTINE INSPECTION
A follow up inspection will be conducted to assess the major violations listed above. The first follow-up is free of charge. Any additional follow-up inspection(s) shall each be billed $298/hr during business hours. Failure to comply may result in enforcement action. Please call Mindy Nguyen at (408) 918-3490 if there are any changes or updates.
Inside an upright refrigerator: measured internal temperature of strawberry mango compote to be 43 - 47F. Operator stated it had been made the previous day, and had not been removed from the unit since. Note: other foods in the unit measured 41F. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours [COS] Compote was discarded. See VCD form.
Measured hot water at prep sinks to be 110 - 118F (water temperature measured 118F and began to drop). [CA] Provide hot water (120F) at the prep sinks.
Inside a covered metal container on a stovetop: measured internal temperature of chai (containing 2% milk) to be 120F. Operator stated the chai had been held for 1 hour. [CA] Keep potentially potentially hazardous foods at 41F or 135F and above. [COS] Chai was immediately reheated.
ROUTINE INSPECTION
Hot water measured to be 108F in main back 3-comp sink and in express station 3-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Hot water was adjusted and hot water measured to be 120F at 3-comp sinks.
Rice in hot box at chicken tinga station measured to be 130F. Ambient temperature in hot box measured to be 155F. [CA] Maintain PHFs at 135F and above. [COS] Rice was reheated in oven to 165F prior to being placed back in hot box.
Raw meat observed to be stored over rosemary herb oil. [CA] Store raw meats below ready to eat foods.
Handwash sink in pizza station missing paper towels. Other sinks available in room on other side of door. [CA] Provide paper towels at handwash sink. [COS] Paper towels were restocked.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.