Routine Inspection
Jul 28, 2026
6 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Dumpling filling were cooling with plastic cover on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Restroom has a lot of unnecessary items. [CA] Restroom shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Back door to the food prep area was open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Garbage bin has a open lid. [CA] Refuse containers shall be covered at all times when not in use. Uplift freezer has personal items (ice cream) and noddles to sell at the restaurant. [CA] Personal food shall be separate from the restaurant food.
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 insectsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The two burner stove does not has a 6 inch overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [SA] Switch to a one burner stove with 6 inches overhang.
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 issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Facility left containers at the food prep sink side board. [CA] Food prep sink shall only be in use for washing food. It can't be used to store containers. Three compartment sink has clean utensils on both side boards. [CA] Three-compartment sinks eft side board shall be in use to store dirty utensils and right side board shall be in use to air dry sanitized utensils only.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility using wooden cutting boards to air dry container. Wooden board has mold like stains. [CA] Do not use wooden material equipments has to be nonabsorbent 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 issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Restroom paper towel dispenser was blocked with carton. [CA] Do not block the paper towel dispenser it should be easily accessible.
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, Jul 28, 2026 · Original Source