Follow-Up Inspection
Mar 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Pass
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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 inspectionsRoutine Inspection
Jan 15, 2026
Conditional Pass
12 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
A box of chicken was found thawing at ambient temperatures in the back enclosed space. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Chicken was moved to a cooler to thaw.
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 temperatureminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The wall mounted potato slicer was visibly dirty. Per PIC, they clean it about every two weeks. [CA] Ensure to clean the potato slicer at a frequency necessary to preclude accumulation of soil or mold.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Repeat Violation: The rice scooper was found stored in water measuring at 70°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Facility is using a deli container as a scooper for rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The stainless steel wall paneling at the cookline is beginning to detach and degrade. [CA] Ensure to maintain the floors, walls, and ceilings in good repair. Seal the paneling back to the wall.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Three containers of marinating beef in a cooler were measured between 44-46F at around 4pm. Per PIC, they were marinated in the morning around 11-11:30 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility immediately fully cooked the three containers of beef 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 temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Boba pearls under time as a public health control had three time stickers on it. 11 am - 3pm, 3 pm - 7 pm, and 7 pm - 11pm. Per PIC the boba in the container had been cooked around 11 am and measured around 68F at 3:45 pm. [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. - Ensure to only use one time marker at a time to maintain accuracy of time marking. [COS] Items were discarded. New boba was already being cooked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility is storing food and food related equipment in the porch area that has now been enclosed. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. See violation K48 for more information.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1. Sides of cooking equipment have an accumulation of food debris. 2. The sides of the ice machine have an accumulation of debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 problemsminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has enclosed the outdoor porch to expand the facility's storage. Walls have white paint or FRP in areas, the floor is red quarry tile with cove base, and the ceiling is exposed framing with wiring. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to our department within 1 week for the approval of the constructed storage area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The restroom window was open and is missing a screen. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin.
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 insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw egg whites were found stored over produce and raw shelled eggs were found stored above cooling teas in an upright cooler in the back enclosed space. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The two door prep cooler in the kitchen is leaking water inside. [CA] Ensure equipment is maintained clean and in good repair. 2. The floor and shelves are lined with cardboard. [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.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 15, 2026 · Original Source
Routine Inspection
Feb 7, 2025
Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
REPEAT VIOLATION: Facility lacks the testing materials for their choice of sanitizer, quaternary ammonia. [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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
REPEAT VIOLATION: The one door prep unit is not maintaining potentially hazardous foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or 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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the right one door prep cooler nearest to the exit door, several Potentially Hazardous Foods (chicken, sgredded cheese, sour cream) were observed to be held at less than 41°F at around 2:00 pm. Per kitchen staff they stock the cooler at start of service (11:00 am). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility agreed to discard food items after 4 cumulative hours of being placed into the 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 temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
REPEAT VIOLATIONS: Facility is storing foods in the outdoor patio and several sheds on the back premises. Note: Per previous inspection report, facility is also storing food in the basement. No access to the basement was available. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The exhaust hood, filters, and fire suppression system have an excess accumulation of grease. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. REPEAT VIOLATION: The deep fryer and the countertop two burner range do not have a 6 inch overhang from the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Facility is storing a two door upright reach in cooler and a two door cooler in the outside patio. [CA] Equipment shall be stored within an approved facility to prevent contamination. 2. The rice scooper was found stored in water measuring at 74°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial 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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
REPEAT VIOLATION: The floors, walls, and ceilings of the kitchen area have an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean the affected areas.
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, Feb 7, 2025 · Original Source