Routine Inspection
Jun 2, 2025
12 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Only two employees' food handler cards were available for review. [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.
More about paperwork, training, or posting issuesOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of food debris and grime observed in the following areas: - Floors throughout the the kitchen, especially underneath and between equipment. - Wall behind the food preparation table in the smaller preparation room. - Walls in the kitchen where cooking is conducted. [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.
More about cleaning or sanitizing problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
A) Observed ice scoop maintained inside ice bin with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. B) Observed employee utilizing the food preparation sink to conduct ware washing and the three-compartment sink to conduct food preparation. [CA] Utilize sinks for their designated purposes. Ware washing shall be conducted only at the three-compartment sink. All food preparation shall be conducted at the food preparation sink.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee sanitizing dishes by soaking in sanitizer solution briefly before attempting to store on shelf with other utensils. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. [COS] Instructed employee to sanitize utensil by submerging inside solution for minimum of 30 seconds.
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.
More about cleaning or sanitizing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Two containers of dumplings maintained inside the hot holding unit inside the kitchen measured at 130F. Manager stated that items are maintained on temperature control and has been there for less than two hours. Numerous PHF items maintained out in ambient temperature measuring between 50F to 60F. Employee stated that items were kept out during food preparation. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Nonfood contact surfaces clean
Inspector’s notes
Heavy build up of grime and/or food residues observed on equipment and equipment handles. [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.
More about cleaning or sanitizing problemsOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
Numerous prepackaged food items maintained on the sales floor for customer self-service lacked 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.
More about food source, dating, or labeling problemsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of dust observed on ventilation hood filters in the kitchen. [CA] Ventilation hood filters shall be maintained clean and good repair.
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
Food separated and protected
Inspector’s notes
A) Bag of cooked pork maintained inside container with other bags of raw chicken. Same container was maintained above ready-to-eat food items inside the upright refrigerator in the small food preparation room. [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. B) Observed employee conducting food preparation at the three-compartment with food placed inside the left most basin while ware washing was being conducted on the middle and right basin. [CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. C) Observed opened bulk bag tied closed maintained in the outside 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.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed heavy accumulation of grime on faucets and garbage (used gloves and paper towels) inside the hand wash sink in the kitchen. [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.
More about handwashing problemsOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
A) One live cockroach observed between the crevice of the lower wall mounted shelf at the corner above the three-compartment sink. One dead cockroach observed inside the janitorial sink. 2+ dead cockroaches observed on cobwebs behind the three-compartment sink. Cockroach feces observed in the crevices between the wall mounted shelf and wall all along the three-compartment sink. Owner stated that facility is serviced every two month. Pest control report was provided for review. Latest service was conducted on 3/11/2025 with no activity observed by pest control technician. No other pest activity was observed. No contamination of food or food contact surfaces observed. [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. [COS] Live cockroach was abated. Affected area was sanitized. *** This Division recommends increasing frequency of service. B) Observed customer entering freely into dining area with pet dog with no employee intervention or questioning. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Heavy clutter of equipment and boxes maintained outside in the back area. [CA] The premises of a food facility 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. Observed mop stored inside mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 record from Santa Clara County Department of Environmental Health, Jun 2, 2025 · Original Source