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
Follow-Up Inspection
Nov 13, 2025
Pass
1 recorded violation
minorCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Spicy Korean pork and vegetarian maintained at the hot holding unit measured between 87F in the middle to 170F on the outer edges.
Employees stated that the items was taken out of the walk-in refrigerator and was reheated in the microwave for two revolutions, approximately 12 minutes. Observed water in the hot holding unit only touching the bottom quarter section of each container.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Stir PHF items during the reheating process to ensure the minimum internal temperature is met.
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, Nov 13, 2025 · Original Source
Follow-Up Inspection
Nov 10, 2025
Conditional Pass
2 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Kitchen employee observed washing hands without using hand soap, and then scratching nose, before attempting to conduct food preparation.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in 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 foods.
(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.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
[COS] Instructed employee to properly 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.
Large metal bowl of cooked vegetarian filling measuring at 48F. Item filled the entire bowl and was kept covered. Employee stated that the item was prepared the night before and has been inside the refrigerator since.
Numerous containers of grilled chicken and spicy grilled pork, cooling inside the walk-in refrigerator kept covered.
[CA] 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] Vegetarian filling was VC&D due to improper cooling. Covers of all other covers were partially opened to expedite the cooling 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.
Official record from Santa Clara County Department of Environmental Health, Nov 10, 2025 · Original Source
Routine Inspection
Nov 4, 2025
Conditional Pass
11 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
10+ live fruit flies observed throughout the facility.
[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.
Approximately 10+ containers of grilled pork cooling inside the walk-in refrigerator kept covered measured between 80Fto 90F. Employee stated that items were cooked and cooled approximately an hour thirty to two hours prior.
Approximately 5+ containers of grilled pork cooling at the cook line kept tightly covered. PHF item measured above 135F and had not yet reached cooling temperatures.
[CA] 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] Items inside the walk-in refrigerator for placed on ice baths and maintained inside the walk-in refrigerator. Containers were uncovered to expedite the cooling process. Items cooling at the cook line were also uncovered to expedite cooling 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.
Accumulation of grease observed on the wall and ANSUL system outside of the ventilation hood above the left burner. Heavy accumulation of flour observed on floor and wall by the large mixer. Heavy accumulation of food debris observed around the sandwich preparation area.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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.
Prepackaged food items and desserts offered for sale for customer self-service lack labels or complete labels.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings observed stored in areas of food preparation and/or food storage.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
All employees' three-year food handler cards are expired.
[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.
Employee's opened food, half eaten snacks, and opened beverages stored in areas of food preparation and food storage.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food. Utilize cups with lids and straws.
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.
PHF items (spicy grilled pork, grilled pork, BBQ pork, grilled chicken, meat balls, etc.) maintained on the hot holding unit at the sandwich preparation area measured between 100F to 170F. Employees stated that items were recently reheated in the microwave to maintain hot holding temperatures.
* Food items are maintained inside plastic containers and then placed inside metal containers in the hot holding unit. Containers holding PHF items are not in direct contact with heated water.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] All items were reheated in the microwave prior to hot holding.
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.
Observed containers of food re-hydrating on the drainboard of the three-compartment sink with sink set up for manual ware washing.
[CA] All food shall be separated and protected from possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw chicken thawing in hot water maintained out in ambient temperature in the back of the facility. Water used to defrost the chicken measured at 90F. Raw chicken measured at 80F on the outside and 30F on the inside. Employee stated that raw chicken has been defrosting for approximately 30 minutes.
[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.
[COS] Instructed employees to discard water and to relocate the chicken into the walk-in refrigerator to continue thawing.
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.
Observed numerous opened bulk bags of ingredients maintained as is.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Observed numerous barrels used to store food and food containers maintained outside in the back of the facility.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source
Routine Inspection
Feb 3, 2025
Pass
1 recorded violation
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Cooked chicken maintained at the hot holding unit at the sandwich preparation line measured between 123F to 138F. Employee at the sandwich line stated that the chicken was pulled from the cooling rack and reheated in the microwave once before placing at the hot holding unit.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.
[COS] Employee placed container of chicken into the microwave to reheat. Final temperature measured at 176F.
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, Feb 3, 2025 · Original Source
Routine Inspection
Oct 30, 2024
Pass
10 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy build up of food debris observed on floors throughout the kitchen.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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.
5+ live flies observed throughout the kitchen facility.
10+ live fruit flies observed throughout the facility - bread preparation, ware washing, dry storage, etc.
[CA] Use any and all approved methods to abate live 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.
Time as a public health control; procedures & records
Inspector’s notes
Numerous prepackaged food items - steamed buns, pork rolls, rice cakes, etcs, subjected to time as a public health control (TPHC) were not documented with time at which item was removed from temperature control.
Manager stated that all items were brought out approximately 30 minutes to one hour prior.
[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.
[COS] Instructed manager to complete TPHC log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings observed stored in areas of food preparation and/or food storage.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact 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.
Numerous containers of various jelly desserts, coconut jelly desserts, sweet beverage desserts, prepackaged rice paper, steamed buns, and baked goods all provided for customer self-service lacked complete labels and/or any labels.
Employees stated that desserts are prepared at another location.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Approximately 10 plastic containers of grilled pork cooling in ambient temperature, kept tightly covered and stacked on top of each other. Employee stated that items were cooked approximately one hour prior.
Numerous cooked PHF items maintained inside the walk-in refrigerator measured between 58F to 65F - pork meat balls, grilled chicken, grilled pork. Employee stated that items were cooked approximately two hours prior.
[CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below 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] Instructed employee to remove covering, separate into thinning portions and relocate to refrigeration units to immediately 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.
Containers of food stored directly on the floor inside the walk-in refrigerator.
[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.
Consumer advisory discloses that mayonnaise contain raw eggs, however lacks reminder.
[CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder.
(1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients
(2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the 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.
Employees' opened food and beverages observed stored in kitchen at areas of food preparation and food storage.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages.
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.
Hand wash stations in the kitchen and restrooms are partially obstructed. Employees are required to reach over on the sides of the sinks in order to wash hands.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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.