Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Nov 10, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs held inside prep refrigerator measured above 50F. Per PIC, all items were stored int the cooler about an hour prior.
a bag of bean sprouts left at room temperature measured at 44F, noodles left on counter measured at 43F. PIC stated bean sprouts and noodles were taken out fro nthe freezer 30 min prior.
[CA] Cold PHFs shall be held at or below 41F.
[COS] Employee was directed to relocate PHFs to the working cooler.
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
Oct 16, 2025
Conditional Pass
7 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease and debris on floor and in between equipments.
[CA] Clean routinely.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Both prep refrigerator at the cookline are not keeping PHFs beow 41F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[SA] Employees will use TPHC as a temporary measure while the units are pending repair. Ensure PHFs are time marked to discard within 4 hours time limit.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine testing strips are not available.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 following PHFs were measured at improper holding temperatures above 50F :
- Held inside the prep refrigerator for more than 4 hours ; raw shrimp, raw chicken, raw beef, tofu, tomato sauce, noodles.
- Held inside the prep refrigerator top inserts for less than 4 hours : raw fish, raw beef, raw chicken, raw shrimp.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC put a time marking to discard PHFs within 4 hours from removal of temperature control. PHFs held for more than 4 hours were VC&D.
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.
Chlorine in the 3-comp sink measured at 0PPM during active warewashing.
[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.
[COS] Employee was directed to add bleach to the sanitizing compartment. Final chlorine measured at 100PPM.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease on hood filters.
[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.
Wiping cloths are 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.
Official record from Santa Clara County Department of Environmental Health, Oct 16, 2025 · Original Source
Follow-Up Inspection
Dec 17, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2024 · Original Source
Routine Inspection
Dec 11, 2024
Conditional Pass
10 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found gas rice cooker used outside of hood area, it is located by the walk in cooler
[CA] - Gas rice cooker shall be stored under the hood.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards are not available for all staff
[CA] - Ensure all food staff maintain valid food handler cards. Keep cards at facility 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found gaps in ceiling above the water heater vent.
[CA] - Seal all gaps and openings to prevent vermin entry.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips are not available
[CA] - Provide chlorine test strips to check sanitizer levels.
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.
Found three pork bao buns stored at room temperature. Per PIC, they were prepared around noon. Also observed pot stickers and fried shrimp stored at room temperature, per PIC they are display only, however observed employee reheat and serve pot stickers to customer
[CA] - Cooked bao, pot stickers and fried shrimp shall be held at 135F or above.
[COS] - Foods discarded in the trash.
Facility has the option to use Time as a Public Health Control (TPHC) see handout and below:
[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.
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.
No paper towels available at the far end handwash sink of the cookline
[CA] - Single-use sanitary towels shall be provided in dispensers
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.
Measured zero chlorine sanitizer inside third basin of the 3-compartmetn sink, active warewashing in process.
[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.
[COS] - Chlorine added to water.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found rice scoop and other utensils stored in water conatiner measuring 66F.
[CA] - When using water to store utensils, ensure water maintains 135F or above.
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.
Found old food debris on surfaces such as inside utensil storage container and on unused equipment.
[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.
Inside walk in cooler, found bowl of raw chicken stored over kale and tofu
[CA] - Store raw foods under or away from ready to eat foods.
Found boxes of broccoli and green onions stored on the floor
[CA] - Food shall be stored in a manner to prevent contamination, such as 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.