Follow-Up Inspection
Aug 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 21, 2026 · Original Source
Santa Clara County, CA
Chuan Hai Self Selected Dish Casserole Rice Noodles
1698 Hostetter Rd # D
Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspectionsFollow-Up Inspection
Aug 20, 2026
Conditional Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 20, 2026 · Original Source
Routine Inspection
Aug 19, 2026
Closed
The health department recorded a closure at this inspection.
17 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine measured 25ppm at mechanical warewash. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Observed a dead cockroach on the wall above the preparation counter, a dead cockroach on the preparation counter next to the rice, a dead cockroach in the plastic wrap container and a live cockroach in the plastic wrap container. Observed what appeared to be rodent droppings in the back dry storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Pak, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Minor - Observed what appeared to be fruit flies in dry storage and preparation areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit 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.
More about signs of rodents or insectscriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed pooled water sitting in the janitorial sink with what appeared to be larvae inside the water. [CA] Repair/replace janitorial sink so it effectively removes wastewater. Handwash sink in back preparation area was not draining water and water was shut off to sink. [CA] Repair handwash sink so that it drains wastewater appropriately.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak in the drain pipe in the front handwash sink, a leak in the drain pipe of the three compartment sink, and a leak at the faucet of the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Multiple food items in front service preparation units measured above 50F (see measured observations). Per PIC, they had been out for service for 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were removed and placed into other refrigeration units. 2. Noodles on tray measured 63F by cookline. Per PIC, they had been out for one hour. Noodles in buckets next to cookline measured 67F. Per PIC, they made them 1.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Noodles were placed back into walk in fridge.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed many used/soiled wiping cloths stored on counters throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed food stored on floor in walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination and allow for cleaning.
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
Front self service preparation units were not maintaining PHF at 41F or below. Ambient air inside the units measured 46F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed cardboard lining shelves in dry storage, equipment storage and in walk in fridge. [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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Front handwash sink did not have soap and paper towels provided and the hot water was turned off. Back handwash sink was blocked and water was turned off. Per PIC, they were only washing their hands in the restroom. [CA] Ensure that soap and paper towels are provided in dispensers at handwash sinks at all times during operation. [COS] PIC provided soap and paper towels. Employees were instructed to remove gloves and 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.
More about handwashing problemsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed a can of raid for residential use only on shelf. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Consumer advisory was not observed posted or on menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water was shut off at the front handwash sink. Hot and cold water were shut off at back handwash sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen tofu thawing on counter in standing water, observed meat in container under preparation shelves thawing in container. [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.
More about food kept at an unsafe temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Only one food handler card provided at time of inspection. [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.
More about paperwork, training, or posting issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Soup measured 93F, Per PIC, it had been heated to boiling 2.5 hours prior. [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. [COS] Soup was boiled to 165F and the cooling process was started again.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility does not have a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed many uncovered food items in the walk in fridge. [CA] Ensure that food is covered during storage to prevent contamination. Observed many sauces and spices uncovered at the service line for customers to use. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. Observed many open bulk containers in the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source
Routine Inspection
Dec 30, 2025
Pass
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND BOWLS BEING USED AS SCOOPS FOR THE WORKING CONTAINERS OF RICE, FLOUR, CHILI AND SUGAR. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE 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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
MISSING THE HAND WASH SIGNS IN BOTH RESTROOMS. [CA] PROVIDE SIGNS.
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.
More about paperwork, training, or posting issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND THE SURFACES OF FOOD PREPARATION TABLES WITH DUST AND FOOD DEBRIS. [CA] CLEAN THE FOOD PREP TABLES MORE OFTEN.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
FOUND THE WALL BY THE COOK LINE IN DISREPAIR. [CA] REPAIR THE WALL FOUND THE WALLS WITH FOOD DEBRIS THROUGHOUT THE KITCHEN. [CA] CLEAN THE WALLS MORE OFTEN.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
FOUND SOME FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
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
FOUND THE OUTSIDE BOTTOM OF THE WALK IN COOLER IN DISREPAIR. [CA] REPAIR THIS AREA.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
FOUND A WIPING CLOTH STORED ON THE FOOD PREP TABLE IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
MISSING LOCKERS FOR THE EMPLOYEES' BELONGINGS. [CA] PROVIDE LOCKERS. FOUND AN INFLATABLE MATTRESS AND SOME CLOTHES HANGING NEXT TO FOOD RELATED ITEMS ON A SHELF IN THE DRY STORAGE AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED INSIDE THE MOP SINK. [CA] HANG THE MOP TO AIR DRY.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
FOUND WASTEWATER IN THE MOP BUCKET. [CA] DISCARD THE WASTEWATER IN THE SANITARY SEWER.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 30, 2025 · Original Source
Routine Inspection
Jul 24, 2025
Pass
12 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed small bowls/plastic cups used as scoops inside bulk dry storage containers. [CA] Use approved scoops with handles to prevent contamination.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Inside the walk-in refrigerator: observed food containers stored directly on the floor. [CA] Store food on approved shelfing at least 6 inches above the floor.
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
1) At the rear kitchen prep unit: observed employee phone and pills/medication stored directly on the prep surface. Observed another phone stored on top of bulk food container in rear storage area. [CA] Store personal belongings below and away from food and food prep areas to prevent contamination. 2) Observed mops stored directly on the floor and inside the mop sink. [CA] Hang mops on approved hangers so that they can air-dry and don't contaminate 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.
More about signs of rodents or insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of food debris on equipment/surfaces, especially in the cooking area. [CA] Keep surfaces clean.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
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
Observed damaged metal cove base along outside of walk-in refrigerator, near the door. [CA] Repair cove base.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at the 3-compartment sink to be 113 - 115F. [CA] Provide hot water (120F) at the 3-compartment sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
- In the rear kitchen, across from the cookline and stored in containers of water: measured internal temperature of raw bean sprouts (49F), tofu (53F). Operator stated foods had been held for 20 minutes. - On a shelf next to the rear kitchen prep unit: measured internal temperature of fried eggs to be 101F. Operator stated eggs had been held since 11am (approximately 1 hour prior). - On the prep counter next to the frontmost prep unit: measured internal temperature of cooked vegetables loosely covered in plastic wrap to be 100F. Operator stated they had been stored on the counter since 11am (approximately 1 hour prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Ice was added to the bean sprout and tofu containers. Other foods were immediately placed inside refrigerators. *REPEAT VIOLATION* See notes below.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloth stored directly on prep surface of rear prep unit. [CA] Store wiping cloths in santizer solution.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards were not readily available for review. [CA] Keep all food handler cards on site in one location.
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.
More about paperwork, training, or posting issuesminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility offers undercooked eggs, but no consumer advisory was on the paper or electronic menus. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed pitchers of water were stored directly under the paper towel dispenser at the front area handsink. [CA] Store open food containers away from handsink facilities to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 24, 2025 · Original Source
Follow-Up Inspection
Jun 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 25, 2025 · Original Source
Routine Inspection
Jun 23, 2025
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed opened bags of food in the rear storage area. [CA] After opening bags of food, store inside rigid containers with tight-fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed large ethanol container on front food prep surface. Observed household insecticide on a shelf in the rear kitchen. [CA] Keep unapproved chemicals away from prep surfaces. Do not use household-grade pest control methods; only professional pest control services are permitted for food facilities.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured temperature of raw shell egg on prep counter to be 63F. Operator stated ice was added to the eggs every 30 minutes. [CA] Keep potentially hazardous foods at 41/45F and below. [COS] Eggs were moved to a refrigerator.
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
Observed accumulation of grey mold-like substance inside the ice machine. Ice was not in direct contact with the substance. [CA] Keep ice machine clean.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed several leaks under the sinks in the kitchen. [CA] Repair leaks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate was not available. [CA] Obtain a valid food safety certificate.
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.
More about paperwork, training, or posting issuescriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed cockroaches in the following locations: - One live nymph cockroach on the floor in the cooking area - Approximately 6 dead cockroaches of varying life stages in a sticky trap on the floor in the front prep area - Approximately 10 dead cockroaches in a sticky trap on the floor in the cooking area - One dead cockroach inside the rear kitchen handsink - One dead cockroach on the wall above the rear kitchen handsink [CA] Keep facility clear of vermin. Clean and sanitize all surfaces. Seal all openings/cracks/crevices. Work closely with pest control to abate the issue. A food facility shall not operate when there is a vermin infestation or has evidence of that is not eliminated or has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s) that cannot be corrected. The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. FACILITY WAS CLOSED FOR THIS REASON. See notes below. _____ Minor violation: Observed approximately 20-30 small flies throughout the rear kitchen area. [CA] Keep facility clear of 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.
More about signs of rodents or insectsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Inside the walk-in refrigerator: observed large plastic container of cooked ribs cooling in a thick layer (more than 5-6 inches tall) and covered in plastic wrap. Employees stated ribs had been cooked at 3pm (less than 90 minutes prior). [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the front prep area: observed knife stored between prep unit and the adjacent table. [CA] Store equipment in approved locations to prevent contamination.
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
Observed hole in the floor in front of the prep unit in the front prep area. [CA] Repair hole.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed no water was available at the rear kitchen handsink. No water came out when the foot pedals were pressed. [CA] Keep handsink functional and in good repair. [COS] Handsink was repaired. *REPEAT VIOLATION*. See notes below.
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.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at the 3-compartment sink to be 117F. [CA] Provide hot water (120F) at the 3-compartment sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 23, 2025 · Original Source
Follow-Up Inspection
Feb 4, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the front prep unit's inserts: measured internal temperature of cooked broccoli and sprouts to be 44-45F. In the reach-down area: measured internal temperature of kimchi to be 45-47F. Ambient temperature of reach-down unit measured about 45-47F. Employee stated foods had been held since 11:00am today (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Until the refrigerator unit is repaired, do not store potentially hazardous foods inside. [COS] Foods were moved to a different refrigerator before the 4-hour time mark. Note: some items in the top prep inserts (tofu noodles, kimchi) measured 41F.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Feb 4, 2025 · Original Source
Routine Inspection
Jan 30, 2025
Conditional Pass
4 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) At the rear main kitchen handwash sink (operated via floor foot pedals), observed the following: - Both the soap and paper towel dispensers were empty. - Multiple large plastic bottles were stored directly in front of the foot pedals, making them inaccessible. - When inspector asked employees to remove the plastic bottles, the pedals did not turn on the water. - When inspector asked employees to try turning on the water, one employee reached behind the handwash sink and turned a valve to turn on the water. This was observed to be the only way to turn on water. 2) The front handwash sink in the side dish prep area was clogged. Employees stated they are not using it due to it being clogged. Observed standing water inside the sink. [CA] Handwash sinks must be easily accessible and functional at all times. Soap and paper towel dispensers must be stocked at all times. [SA] A plumber was called and began repairs on both sinks. The front sink was repaired during the inspection, and the rear sink was almost fully fixed (pedals were already repaired). A follow-up inspection will be conducted. *REPEAT VIOLATION*
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.
More about handwashing problemsminorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
A designated person in charge was not present at the start of the inspection. [CA] Have a designated person in charge present during all hours of operation.
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.
More about paperwork, training, or posting issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The front prep unit was unable to keep potentially hazardous foods at 41F and below. [CA] Repair unit so that it can keep foods at 41F and below. *REPEAT VIOLATION*
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
Inside the prep refrigerator in the front side dish prep area: measured internal temperature of tofu skin, raw sprouts, and cooked broccoli to be 45 - 51F. Employee stated foods had been held since 12:00pm today (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were moved to a different refrigerator. *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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 30, 2025 · Original Source
Follow-Up Inspection
Nov 5, 2024
Pass
1 recorded violation
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the rear kitchen handwash sink lacked paper towels. [CA] Keep paper towels stocked at all times. [COS] A stack of paper towels was placed on top of the paper towel dispenser.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 5, 2024 · Original Source
Routine Inspection
Nov 4, 2024
Conditional Pass
8 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available. [CA] Keep sanitizer test strips available at the facility to measure sanitizer concentration.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a large plastic tray of vegetables was stored inside the main kitchen's handwash sink, completely blocking it. Upon removing the tray from the sink and turning on the water, observed vegetables inside the sink/inside the drain, and approximately 20 small flies came out of the sink. [CA] Keep handwash sink unobstructed and easily accessible at all times. Do not use handwash sink for food prep or other purposes; handwashing sinks shall be used for handwashing only. Handwash facilities must be available to make handwashing not only possible, but likely. [COS] Container of vegetables was removed, and the sink was cleaned and cleared of vegetables.
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.
More about handwashing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The front prep unit was not able to keep potentially hazardous foods at 41F and below (A metal probe thermometer was left inside for 30 minutes with the door closed and measured 49F). [CA] Repair unit so that it can keep foods at 41F and 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 issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed approximately 20-25 small flies in the kitchen, most of which were in/near the main kitchen handwash sink. [CA] Keep facility clear of vermin/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.
More about signs of rodents or insectsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed soiled cardboard was used as lining on a shelf near the cookline. [CA] Discard cardboard. All surfaces must be smooth, durable, and easily cleanable.
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
Near the cookline: measured temperature of raw shell eggs, raw sprouts, tofu, and cooked leeks to be 53 - 63F. PIC stated foods had been held for less than 2 hours. Inside the front prep area's prep unit: measured temperature of raw sprouts and kimchi to be 49-53F. PIC stated foods in this unit had been held for 2-3 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Ice was added to the food containers near the cookline, shell eggs were moved inside a refrigerator, and foods in the front prep unit were moved to a different refrigerator.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed menu offers undercooked eggs for some items, but no consumer advisory was observed. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of: 1) "Disclosure": Clearly indicate which menu items contain undercooked animal products. 2) "Reminder" : The following statement in writing on the menu: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate was not available upon request. Only one employee food handler card was available. [CA] Obtain a valid manager's food safety certificate. Obtain food handler cards for all other food employees.
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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 4, 2024 · Original Source