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
Routine Inspection
Mar 25, 2026
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked pork measured 49F while in maintained in a bag on top of the prep inserts in the prep cooler across from the cook-line. Per staff, it had been taken out of the walk-in cooler approximately 1.5 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
Ensure that potentially hazardous foods are not held above the load limit.
[COS] Pork relocated to the lower portion of the 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.
Case of raw shell eggs and case of lettuce stored directly on the floor in the walk-in cooler.
[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.
Accumulation of old food and debris on the floor in the back, dry storage area.
[CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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.
Sink with sprayer nozzle attachment is capable of outputting water at a maximum of 101F.
*Note: Three compartment sink and prep sink are capable of outputting hot water at greater than 120F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Routine Inspection
Jan 28, 2026
Pass
9 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door maintained open.
[CA] Keep door closed where possible to prevent the entrance of 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.
1. Accumulation of food on the bottom and sides of various prep tables and equipment at the cook-line.
2. Grime and debris buildup on various refrigerator door handles throughout the facility.
[CA] Maintain clean to prevent the attraction of vermin.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Several heavily rusted knives observed maintained on a knife rack.
[CA] Equipment shall be maintained in good, sanitary condition.
2. Cardboard used to line various shelving units throughout the kitchen.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease on the ventilation hood filters above the cook-line.
[CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent the attraction of vermin.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility could not provide chlorine test strips.
[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.
Employee observed eating lunch in the kitchen area.
[CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids, and straws or small openings.
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.
Heavy accumulation of food and debris on the floor of the dry storage area.
[CA] Walls, floors, and ceilings shall be maintained clean to prevent the attraction of vermin.
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.
1. Raw pork knuckle stored above tomatoes and sprouts in the walk-in cooler.
[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.
2. Various containers of food stored directly on the floor in the walk-in cooler and walk-in freezer. Opened half-case of tomatoes stored on the floor in the back, dry storage area.
[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.
Time as a public health control; procedures & records
Inspector’s notes
A container of cooked beef, a container of cooked pork, a container of cooked mushrooms, a container of cooked bamboo shoots, and bowls of noodles all maintained out in ambient temperature are on time as a public health control, per the owner and staff. Sticker on the side of a prep table states "discard foods after 4 hours". However, facility is open from 11AM-8PM (greater than a 4 hour period).
Facility could not provide written procedures for time as a public health control.
[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 that all potentially hazardous foods maintained out in ambient temperature including animal products, cooked vegetables, bean sprouts, sliced tomatoes, and cut melon are subject to time as a public health control.
Provide time labeling for animal or vegetable products subject to time as a public health control with start and end times. Noodles may be logged in batches in written logs.
[SA] Containers of animal products and cooked vegetables on time as a public health control properly time marked. Noodles logged by batch.
TPHC form to be filled out with the owner via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Various PHF held in preparation refrigerator and preparation table measured >41F,<135F>4hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] PHF measuring >41F,135<135,<2hrs was voluntarily condemned and destroyed.
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
Cardboard used to line shelves in facility.[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.
Plastic "to-go" bags are used in direct contact with food to store meats and vegetables.
[CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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.
Grime and buildup found on walk-in doors and on equipment throughout the facility.
[CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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.
Bits of old meat found on meat slicer.[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial 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.
Wet/soiled wiping towels held on food preparation tables.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed touching mouth with gloved hands and continuing to prepare food.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Clean equipment stored in vicinity of hand wash sink.
[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Rear door propped open at time of inspection.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Opening in kitchen ceiling larger than 1/4'.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of 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.