Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Dec 22, 2025
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of grease on the hood filters.
[CA] Ensure hood and hood filters are frequently cleaned and maintained to allow for proper ventilation of heat, grease, steam, vapors, and smoke.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the rice cooker, observed rice scoop stored with the handle in direct contact with rice.
[CA] Ensure rice scoop is stored outside of the rice cooker and stored in a manner that does not cause contamination to 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.
In the kitchen area, in the 2 door prep unit, measured cooked spam at 50F. Per operator, stored in the 2 door prep unit for about 2 hours.
In the deli display refrigerator, measured cooked radish, seaweed, and kimchi soup at 64F. Per operator, soups stored from the several days prior. Measured ambient air temperature of deli display refrigerator at 64F.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
[SA] Operator placed container of cooked spam in an ice bath to facilitate proper holding temperatures. Operator VC&D containers of cooked radish, seaweed, and kimchi soup due to time and temperature abuse. Operator to provide repairs for deli display refrigerator.
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 air temperature of deli display refrigerator at 64F.
[CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F and 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.
Official record from Santa Clara County Department of Environmental Health, Dec 22, 2025 · Original Source
Follow-Up Inspection
Oct 31, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 31, 2024 · Original Source
Routine Inspection
Oct 28, 2024
Conditional Pass
6 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease on the water knobs for the handwash sink, and the paper towel dispenser. [CA] Ensure non-food contact surfaces are frequently cleaned and maintained to prevent possible cross contamination.
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 handwash sink, observed cold water knob is unable to provide cold water for handwashing. Measured hot water at the handwash sink at 120F and unable to use for handwashing. [CA] Ensure water for handwashing is provided between 100F and 108F to allow for proper handwashing. Provide repairs to cold water knob to provide proper water temperatures for handwashing. [SA] Employees to temporarily use the left most (wash) compartment of the 3 compartment sink for handwashing until cold water knob for the handwash station may be repaired.
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.
Time as a public health control; procedures & records
Inspector’s notes
In the self-service area, observed the continued service of food items that had been packed 4 hours prior including fried mandu, fried shrimp, kimbap, fried chicken, tteokbokki, and japchae. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator discarded all food items stored at or longer than 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed wastewater plumbing installed for the water dispenser directly connects to a sewage line for the 3 compartment sink. [CA] Wastewater lines from equipment shall be plumbed to a rigid line that disposes wastewater into a floor sink. Plumbing to a floor sink shall be installed with a 1 inch air gap between the bottom of the pipe and the top of the floor sink to prevent possible contamination.
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 self-service hot holding units, measured various potentially hazardous foods are maintained between 110F and 125F including meat buns, seafood pancakes, curry rice plates, stew meat rice plates, noodle plates, tteokbokki, shaomai, fried rice, and Korean sausage. Noted items are listed with pack times. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator removed and discarded all food items with a pack time that has extended 4 hours. Operator to serve all packed food items prepared 2 hours prior within 2 hours, for a total of 4 hours from when removed from temperature control or discard. Operator increased temperature of the self-service hot holding units to maintain potentially hazardous foods at 135F and 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.
In the kitchen area, behind the 2 door reach in freezer, observed three live cockroaches of various life stages, multiple live cockroaches in monitoring traps, and cockroach droppings along the installed wastewater line for the water dispenser. Behind the 2 door prep unit, observed dead cockroaches in a rubber fitting. [CA] The premises of each food facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices in the area to prevent further harborage. Contact pest control to provide service for facility. [SA] Operator eliminated live cockroach activity in the area. No contamination of food or food contact surfaces observed in the facility. Operator to contact pest control to provide service for facility. Follow-up inspection to occur on 10/30/2024. Any live activity observed during follow-up inspection may result in further enforcement including closure and additional inspection fees. All subsequent follow-up inspections after the first shall be charged at $298.00 per hour, one hour minimum.
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.