Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Jun 1, 2026
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the front of the kitchen lacked paper towels in wall-mounted dispenser.
*Note: Packet of paper towels were available nearby
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Paper towels restocked.
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.
Pieces of cooked beef shank observed tightly wrapped with plastic after cooking while maintained in the left under-counter refrigeration unit at the cook-line.
[CA] Properly store cooling foods in such a way to allow proper air flow.
[COS] Beef was unwrapped.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee moved a rolling trash can, then did not wash hands thereafter.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Instructed employee to wash hands.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 1, 2026 · Original Source
Follow-Up Inspection
Oct 13, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Large quantities of lotus paper wrapped sticky rice measured 74F-78F while maintained out in ambient. Pooled eggs and sliced tomatoes measured 75F-79F. Per staff, all items had been taken out of refrigeration 1 hour prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] PHF's relocated to various refrigeration units.
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, Oct 13, 2025 · Original Source
Routine Inspection
Oct 6, 2025
Conditional Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Clear door cooler in the front service area does not maintain PHF's at or below 41F. Measured PHF's in cooler in the range of 45F-47F.
PIC states that refrigerator technician fixed the cooler last week, and showed a report/invoice stating that the refrigerator was functioning properly following repairs.
[CA] Refrigeration must be capable of maintaining PHF's at or below 41F to prevent the growth of bacteria.
[SA] Items relocated to under-counter cooler. PIC agreed to call refrigerator technician again.
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.
Handwash facility in the kitchen observed to be obstructed by a stack of five gallon buckets and a rice cooker.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Obstructions removed.
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.
Chicken measured 71F while thawing in standing water in a bowl in the prep sink at the back of the kitchen. Per staff, chicken had been thawing for no more than two hours. [minor thawing to major holding violation]
[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.
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.
*REPEAT VIOLATION*
Broccoli measured 70F while maintained out of temperature control in the front, right-side steam table (oriented facing out towards the dining area). Tomato and egg measured 94F while maintained in the left-side steam table. Per the PIC, items had been there for less than 2 hours.
Chicken measured 71F while thawing in standing water in a bowl in the prep sink at the back of the kitchen. Per staff, chicken had been thawing for no more than two hours. [minor thawing to major holding violation]
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA] Broccoli and tomato/egg to be served until the end of lunch (no more than 3 total hours elapsed after initially leaving temperature control), and then discarded. PIC agreed to hot hold all items in the steam table. Chicken immediately cooked to greater than 165F on the stove.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed working with raw chicken, then proceeded to handle a package of ready-to-eat food.
Employee observed picking up items off the ground and thereby touching the ground, then proceeded to handle raw meat.
[CA] Gloves must be changed and hands must be properly washed when switching from working with raw food to ready-to-eat food, OR after handling garbage or touching the floor.
[COS] Employee changed gloves and properly washed hands. Ready-to-eat food repackaged.
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.
*REPEAT VIOLATION*
Facility is reduced-oxygen packaging (ROP) cooked pork. ROP pork observed. Vacuum sealing machine observed. Per the PIC, they discontinued this practice after the last routine inspection, but brought back the machine yesterday specifically for the upcoming moon cake festival. PIC states they infrequently package cooked pork depending on need.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[COS] ROP'd cooked pork cut open and placed into a refrigerator. Facility operator agreed to obtain a HACCP plan.
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
Food handler cards could not be provided.
[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. Ensure that food handler cards are maintained on site.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2025 · Original Source
Follow-Up Inspection
Dec 31, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 31, 2024 · Original Source
Routine Inspection
Dec 30, 2024
Conditional Pass
6 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked pork were wrapped tightly in plastic after cooking. [CA] Properly store cooling foods in such a way to allow proper air flow.
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.
Measured broccoli at 84F in hot hold unit. Measured tofu at 100F on stove. Per employee, foods have been out of temperature for less than one hour.
Measured duck at 50F, chicken feet at 49F, and quail eggs at 49F in clear door cooler. Foods have been in unit between 2-4 hours.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Broccoli was served or discarded by 3PM. Tofu will be heated to 165F and then cooled properly. Quail eggs and gizzards were voluntarily discarded. All other foods in clear door cooler were moved to prep 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Clear door cooler does not maintain PHFs at or below 41F. Measured PHFs in cooler at 49F-50F. [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.
Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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.
Frozen packaged crawfish and meat were thawing on counters at room temperature.
[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.
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.
Facility is reduced-oxygen packaging cooked pork. Facility has several pounds of pork that were packaged today. Facility does not have a Hazardous Analysis Critical Control Plan (HACCP). [CA] The food facility shall obtain a HACCP approval prior to packaging PHFs using a reduced-oxygen packaging method. [SA] All packages of cooked pork that were reduced-oxygen packaged were cut open and placed into a refrigerator.
Note: All reduced-oxygen packaging equipment shall be removed from facility until there is an approved plan from the state.
In plain English
An issue that does not fit the common categories. Check the official wording for details.