Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Jul 21, 2025
Pass
2 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy smoke within kitchen during active cooking. Owner stated that the ventilation hood and filters are cleaned every 6 months, however, there may be some issues with the ventilation hood system. Owner stated that a technician was contacted to investigate the cause.
[CA] Ensure approved exhaust hood ventilation system over cooking equipment is maintained to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Investigate cause and repair in an approved manner.
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.
Observed plastic bowl of sauce and cooked rice actively cooling, kept covered.
[CA] 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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2025 · Original Source
Follow-Up Inspection
Jul 17, 2025
Conditional Pass
2 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Facility is still utilizing time as a public health control (TPHC) when instructed to immediately cease and desist usage after failing to comply on multiple routine inspection.
At time of inspection, items were properly labeled, however, facility has not been approved to utilize TPHC.
[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 employee to return food into the refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Bucket of bean sprouts and container of bean sprouts with inadequate ice measured at 58F to 60F respectively. Ice was added upon this Division's arrival.
Cooked fermented pork (nem) on measured between 70F to 80F. Employee stated that item was prepared approximately 30 minutes prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Instructed employee to add additional ice to bean sprouts. Fermented pork was relocated into the walk-in refrigerator to immediately cool.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2025 · Original Source
Routine Inspection
Jul 14, 2025
Conditional Pass
10 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
PHF sauce maintained inside crockpot measured between 107F to 115F. Employee stated that the sauce was taken out from the walk-in refrigerator approximately 3 hours prior. Method of reheating was unclear.
[CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
[COS] Sauce was VC&D due to improper reheating.
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.
Numerous live flies observed in the kitchen.
[CA] Use any and all approved methods to abate live flies.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal phones observed stored in areas of food preparation. \
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact 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.
Observed active food preparation, washing of cilantro in the next basin where hands are being washed. Colander of cilantro maintained below hand soap and paper towel dispenser.
[CA] All food shall be separated and protected from possible contamination. Conduct all food preparation in the morning. Maintain food in areas where risk of contamination is minimized.
Observed frozen egg rolls maintained directly inside cardboard boxes used to store other food items.
[CA] All food shall be separated and protected from possible contamination. Maintain food in food grade containers.
Colander of cooked sticky rice cooling on top of a shallow bucket on the floor by the cook line.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employees lacked 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.
Numerous PHF items maintained out in ambient temperature measured as follows:
- Bucket of beans sprouts in water at the preparation table where all other herbs are maintained - 74F.
- Small container of bean sprouts in water at the preparation table where to-go orders and rice place are prepared - 76F.
- Container of grilled meat at the preparation table across form the cook line - 90F.
- Container of grilled meats at the preparation table where to-go orders and rice places are prepared - 98F.
Per employees, all items were prepared (cooked, reheated, washed, etc.) less than 2 hours prior.
Numerous PHF items (raw shrimp paste on sugarcane, raw marinated chicken, raw marinated beef, beef skewers, etc.) maintained inside the two-door reach-in refrigerator across from the grill measured between 59F to 65F.
Ambient temperature of the refrigerator measured at 61F via probe thermometer maintained inside.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Ice was added to the containers of bean sprouts. Grilled meats were immediately used for preparation. All PHF items inside the two-door reach-in refrigerator were relocated to separate refrigerators to immediately cool.
** Repeat violation
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.
Time as a public health control; procedures & records
Inspector’s notes
Food items subjected to time as a public health control (TPHC) were not labeled:
- All items at the front service counter: various types of rice noodles, bean sprouts, fancy pork, etc.
- Colanders of vermicelli maintained at the cook line and outside of the walk-in refrigerator.
[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.
*** Repeat violation ***
- As noted on routine inspection report on 4/2/2024, failure to comply will result in TPHC usage being revoked.
- Facility may not use TPHC for any food items moving forward.
- All food items shall be maintained at 41F and below, or at 135F and above.
[COS] Item labels were provided for food items for the day.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the two-door reach-in refrigerator across from the deep fryer and grill measured at 61F via probe thermometer placed inside.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[COS/SA] All PHF items maintained inside were relocated into separate refrigerators to immediately cool. Temporarily discontinue use of refrigerator until unit is repaired and able to maintain PHF at 41F or below.
Cardboard used to line shelves inside the walk-in freezer.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Numerous fillet of fish active cooling kept covered inside the walk-in refrigerator.
[CA] 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 an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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.
Employees' personal food and beverages stored in areas of food preparation and food storage.
- Bowl of noodles and fried meats at the cook line.
- Pot of soup and bowl of broiled pork maintained on the bottom shelf of the food preparation table.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.