Measured scallop with vermicelli at 60F and boiled boiled vermicelli container at 60F. Per PIC, it was prepared less than 2 hour ago. Ambient temperature of refrigerator is measured at 65F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Manager moved the PHFs to a different refrigerator that measures at 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient temperature of glass door refrigerator at 65F in storage room.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler cards for some employees.
[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.
Lack of probe thermometer in the facility.
[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.
Lack of thermometer in the glass door refrigerator in storage room.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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.
Observed flies in lobby area.
[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.
Official record from Santa Clara County Department of Environmental Health, Feb 27, 2026 · Original Source
Routine Inspection
Jan 14, 2026
Pass
7 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1- Measuring cup with no handle being used to scoop dry rice.
2- Plate with no handle used to scoop raw chicken.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with 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.
Debris buildup in the inside panel of ice machine.
[CA] Clean and sanitize ice machine routinely.
Food prep table used to cut raw meats is lined with a plastic cover, observed slime and debris buildup in between the cover and the surface of the table.
[CA] Food contact area shall be kept clean. Discontinue use of unapproved material. Wash rinse and sanitize table.
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.
The only available hand sink in the kitchen area is obstructed by dirty dishes.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.[COS]
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Missing hood filters on ventilation hood above the bbq station and the gas stove.
[CA] All hood ventilation filters shall be in place and in good repair.
Cooking equipment are not within 6 inches of the exhaust hood.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Wet soiled wiping cloths left on counter.
[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.
Inside glass door reach-in : raw meats stored directly above produce. No direct contamination observed.
[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.
Official record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source
Follow-Up Inspection
Mar 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 28, 2025 · Original Source
Routine Inspection
Mar 25, 2025
Conditional Pass
18 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet wiping cloths were found stored on the cutting board of the prep cooler.
[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.
Repeat Violation: In the two door upright cooler raw eggs were found to be stored above 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.
Garlic in oil was found stored on the counter near the skewer grilling station and measured at 80°F. Per PIC, they cooked it about an hour ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Garlic in oil was moved to the upright cooler to cool down.
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 several pots of water thawing meats stored on the floor of the prep area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
2. Observed dry bulk ingredients not in containers with lids.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed numerous non ANSI equipment such as microwaves, toasters, deli slicers and refrigeration equipment
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. The ice scooper handle was in direct contact with ice meant for consumption.
[CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
2. Observed a plastic measuring cup with no handle being used as a scooper for dry rice.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with 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 several pots of beef and pork thawing in still water.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were asked to demonstrate hand washing and they went to the three compartment sink. PIC intervened and told them to wash their hands in the hand sink. staff proceeded to rinse hands with cold water.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] Inspector educated on proper hand washing technique.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed two spray cannisters of residential insecticide.
[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.
Chlorine at the undercounter dishwasher measured at 0 ppm while actively ware washing.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS] Machine was ran again and measured 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.
No PIC was available when inspector arrived.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Each of the exhaust hood systems are missing a baffle filter.
[CA] Ventilation hood filters shall be maintained clean and good repair.
2. Cooking equipment are not within 6 inches of the exhaust hood.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
3. There are several bulbs in the prep area that are not shielded or covered.
[CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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.
Facility has added and removed numerous amounts of equipment without plan check approval and removed a hand sink.
Added:
- 2x skewer broilers
- 1x two stock pot ranges
- 1x noodle boiler
- multiple upright freezers
- multiple upright coolers
- small chest freezers
- 1x dump sink
Removed/relocated:
- fryer
- mongolian bbq range
- hand sink
[CA] Submit to our plan check program for approval within 48 hours. Failure to comply will result in further enforcement such as impoundment. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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
1. The back doors were left open.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
2. Employee personal effects (cell phone, keys, and drink) was found stored on a storage shelf.
[CA] 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.
Garlic in oil on the counter was found cooling with a lid on. Item measured at 154°F.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
No food handler cards were available for staff on site.
[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.
The ceiling tiles near the skewer cooking area has an accumulation of grease.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean an in good repair.
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.
Hot water at the hand sink in the restroom closest to the kitchen was turned off.
[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.