Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Feb 17, 2026
Pass
4 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Items on TPHC were not being time marked accordingly. Per TPHC procedures facility should be using timers. Facility provided time logs of previous days of operations for TPHC.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
[COS] Items were discarded per TPHC approved procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Floors of the cookline area have an accumulation of food debris and grease.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
A couple of dead American cockroaches were observed on a sticky trap behind the ice machine.
Note: PIC provided pest control service report dated for 2/16/2026.
[CA] Clean and sanitize area of dead cockroaches.
[COS] PIC immediately removed the sticky traps and discarded them.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility is using cardboard to line floors of the cookline area.
[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.
2. Facility is reusing old sriracha bottles to hold liquids for cooking.
[CA] Food containers intended for single use shall not be reused.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 17, 2026 · Original Source
Routine Inspection
Apr 1, 2025
Pass
7 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The two burner stock pot range is not within 6 inches of 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The prep cooler was not maintaining PHFs at 41°F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[COS] PIC adjusted the thermostat and the ambient temperature reached 40°F.
2. The restroom door self closers are not closing the doors.
[CA] Ensure to maintain all equipment in good repair. Ensure the devices are working properly.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation: Food handler cards for staff are not available.
[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.
Several large pots of soup were found cooling.
[CA] After heating or hot holding, 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. Approved cooling methods include:
1) Placing the food in shallow pans
2) Separating the food into thinner or smaller portions.
3) Using rapid cooling equipment (Ex. blast chiller)
4) Using containers that facilitate heat transfer (ex. stainless steel)
5) Adding ice as an ingredient.
6) Using ice paddles
7) Using an ice bath and stirring frequently
8) Accordance with a HACCP plan.
Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Discussed cooling with PIC and options to use a cooling log to identify critical control points in the cooling process such as to what time the soups enter the danger zone to efficiently and effectively cool the soups. Discussed the use of using the prep sink to set up an ice bath and using ice paddles.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal effects (several types of medicines) were found stored above glassware at the drinking station.
[CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed changing gloves without washing their hands.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] Inspector instructed staff to wash their 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.
In the kitchen area, at the prep cooler across the cook line equipment, several Potentially Hazardous Foods (Meatballs 45°F, bean sprouts 41°F, pork 45°F, fried fishballs 56°F, squid with ice on top 40°F and 45°F on the bottom of the insert) were observed to be held above 41 at around 4:30 pm. Per PIC, they restock the prep cooler after lunch service at around 2-3 pm.
Note: Ambient temperature of the unit was measured at 45°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were moved to an ice bath to rapidly 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.