ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Aug 26, 2026
Pass
2 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in cooler, observed curries are cooling in deep containers while fully covered with lid and inside melted ice bath. Measured the center of food at 135F and the sides of container at 108F. [CA] 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. [SA] Lids were removed from the curry containers, and the food was stirred. Ensure ice bath is properly maintained to facilitate 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.
At the 2-door preparation unit, measured multiple Potentially Hazardous Foods (raw beef, beansprouts, etc.) from 41-46F. Per PIC, foods were relocated to the preparation unit 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC added ice to the foods to facilitate rapid cooling at the time of inspection.
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, Aug 26, 2026 · Original Source
Routine Inspection
Aug 25, 2026
Conditional Pass
11 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls without handles are used to scoop rice, and are stored on top of each other in a container nearby the rice. [CA] Provide approved scoops with handles and store utensils in such a way to prevent direct contamination between hands and 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.
Observed soiled wiping cloths stored directly on food preparation counters or on stove dials. Observed employees using wiping cloths for counters and for wiping hands. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active 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.
Observed accumulation of dirt, grime, and food debris on floors throughout the food preparation area. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
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.
At the preparation counter, measured cut tomato, beansprouts, and rice noodles stored directly on top of the preparation inserts from 58-64F. Per employee, foods were relocated from refrigeration 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to the under counter cooler to facilitate rapid cooling. Ensure foods are kept below insert cooler line of the preparation unit inserts, or kept in an ice bath throughout service.
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.
In preparation unit, observed storage of raw shelled eggs over ready-to-eat produce. [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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
**MAJOR** Measured deep container of green curry at 48F. Per employee, curry was cooked and cooled down overnight. [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. [COS] Curry was voluntarily condemned and discarded at the time of inspection. See VC&D report.
**MINOR** Observed multiple deep containers of curry actively cooling on the preparation table while fully covered and left unstirred. [CA] 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. [SA] Curry was relocated to the walk-in cooler to facilitate rapid cooling and covers were removed.
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.
1) Observed water pitcher stored inside the front handwash sink. [CA] Handwash station shall be fully stocked and accessible at all times.
2) Observed paper towels are not stored inside the dispenser. [CA] Paper towels shall be stored in a sanitary 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.
1) Observed a couple of dead cockroaches on a monitoring trap underneath the 2-compartment sink. Observed old rodent droppings on the floor of the restroom. No live activity or active contamination of food observed at the time of inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin.
2) Observed numerous small flies throughout the food preparation area, especially in the dry storage room. [CA] The premises of a food facility shall be kept free of non-disease carrying insects, flies, ants, weevils, and gnats.
NOTE: Per PIC, facility receives monthly pest control services from EcoLab. Reviewed last pest control services report from 7/28/2026. Report noted no activity during service.
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
Observed multiple instances of improper handwashing practices by employees, including:
- Handling raw beef with gloved hands, then handling clean dishes without an intermediate handwashing step.
- Handling dirty equipment, then handling sanitized equipment without an intermediate handwashing step.
- Washing hands with soap while wearing gloves.
- Washing hands without drying on single use towels.
[CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
[COS] Specialist intervened and instructed employees to properly remove gloves and wash hands. All contaminated equipment was rewashed and sanitized. Discussed handwashing policy with PIC. Recommend to use tongs in place of bare hands at the cook line.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak from the drainpipe at the preparation sink whenever the faucet is turned on. Observed large bucket of standing water underneath the drainpipe. [CA] Plumbing fixtures shall be maintained in 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.
Official record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source
Follow-Up Inspection
Aug 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2025 · Original Source
Follow-Up Inspection
Aug 14, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- 2 live adult cockroaches underneath the 1-door preparation unit in food preparation area (abated during inspection).
- 1 live adult cockroach underneath the preparation sink in the back area (abated during inspection).
- 5+ live nymphs underneath the 1-door preparation unit and storage shelves in food preparation area (abated during inspection).
- 1 dead adult cockroach underneath the counter adjacent to 1-door preparation unit
- 1 dead adult cockroach underneath the preparation sink in the back area
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Anjani Sircari
4. Notification: The person in charge during inspection, Sunisa Laphong, 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.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gaps in the facility:
- Holes in the ceiling above the dining area
- Hole in the wall underneath the 3-compartment sink
[CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. Gaps shall be sealed prior to reopening.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source
Routine Inspection
Aug 12, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of grease, dirt, and food debris on the floors, especially underneath the cook line and warewashing area. [CA] Floors, walls, and ceilings shall be routinely cleaned.
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.
Observed multiple uncovered foods and open bulk ingredients throughout the food preparation area. [CA] Food shall be stored securely in approved containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed accumulation of grease, dirt, and food debris on the sides and underneath cooking equipment. Observed accumulation of grease in the ventilation hood above the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed multiple small holes in the ceiling throughout the dining area. [CA] Seal all gaps. Facility shall be fully enclosed to prevent pest entrance and harborage.
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.
During active warewashing, measured the chlorine concentration of the mechanical dishwasher at 0 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of 50 ppm chlorine, or as per manufacturer's specifications. [SA] Specialist directed employees to manually set up the sanitizing compartment of the 2-compartment sink with 100 ppm chlorine until dishwasher is repaired. Employees repaired mechanical dishwasher at the end of inspection.
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. Observed Vermin: Numerous live German cockroaches documented in the following areas:
- 10+ live cockroaches of different life stages observed crawling on the floor of the food preparation area, especially by the chest freezer and 1-door preparation unit
- 2 live adults observed crawling in between stacked dishes and prepackaged foods on storage shelves in food preparation area
- 1 live adult observed crawling on the floor in the warewashing area
- 12 dead cockroaches of different life stages observed in a sticky trap nearby the 1-door preparation unit
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Priscilla Mark
4. Notification: The person in charge during inspection, Sunisa Lophong, 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.
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.
Measured multiple foods stored on top of the preparation unit inserts at improper holding temperatures from 58-63F, including: beansprouts, raw beef, shelled eggs, and cut tomato. Per employees, all foods were moved from refrigeration to the preparation unit 30 minutes prior to temperature measurement. Measured rice noodles on top of preparation counter at 88F. Per employees, rice noodles cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods were relocated to under counter refrigeration for rapid cooling. Foods shall be stored directly in preparation unit inserts to maintain proper holding temperatures.
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, Aug 12, 2025 · Original Source
Routine Inspection
Oct 15, 2024
Pass
7 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer (chlorine) bucket was measured at 200PPM at the time of inspection.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] PIC diluted the solution by adding water. Re-measured at 100PPM of chlorine.
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.
PHFs on top of prep table (not within prep table) were measured between 52-54*F at the time of inspection. Per PIC, they have it out because of large to go orders they are doing right now. Have been out for less then 30-mins.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC moved the PHFs to the under counter refrigeration.
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.
Multiple fruit flies noted in the back dry storage area of the food facility.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Recommend having pest control install a blue light in the back dry storage area.
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.
Dust build up on the fan guards of the walk in.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
Only hand wash station within the kitchen area is blocked at the time of inspection.
[CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.
[COS] PIC removed items from the hand wash station and is now 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Door handle for walk in freezer is damaged and a screw driver is holding the door closed, warping the metal and making sharp edges.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handler cards are missing for employees within the cook line.
[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.