ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 8, 2026
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed food in the 2-door reach-in cooler cooling improperly. Both items were cooked earlier today.
- Spicy beef soup in closed containers measured 95F.
- Fried popcorn chicken in a large container wrapped with saran wrap measured 55F.
[corrective action] Ensure food is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours.
[correction] Container of soup was uncovered and placed in an ice bath with ice wand. Popcorn chicken was transferred to a shallow stainless steel pan, left uncovered, and stored in the reach-in 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, Aug 8, 2026 · Original Source
Routine Inspection
Mar 18, 2025
Pass
5 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at the prep sink and 3-compartment sink to be 115F.
[CA] Provide hot water (120F) at these sinks.
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.
In the frontmost food prep area: observed a garbage bin was placed directly in front of the handwash sink, obstructing it. Note: another handwash sink was located nearby.
[CA] Do not store items in front of the handwash sink. Handwash sinks must be available to make handwashing not only possible, but likely.
[COS] The garbage bin was moved away.
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 the handwash sink next to the 3-compartment sink was extremely slow-draining. A functional handwash sink was nearby.
[CA] Repair sink and maintain in good working condition.
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.
Next to the cookline: measured internal temperature of cooked bok choy to be 80F. PIC stated bok choy had been held since 11am today (approximately 30 minutes prior).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[SA] Bok choy was time-marked to be used or discarded before the 4-hour mark.
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.
Measured quaternary ammonia in the 3-compartment sink to be less than 100ppm. Observed wares were submerged in the sanitizer.
[CA] Sanitize wares using 200ppm quaternary ammonia or 100ppm 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.