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
Follow-Up Inspection
Jan 22, 2026
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed fish cake cooling in a deep metal container while covered with plastic lid. [CA] Cooling foods shall have adequate space in shallow containers for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
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, Jan 22, 2026 · Original Source
Routine Inspection
Jan 21, 2026
Conditional Pass
9 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1) Observed multiple food items stored on the floor in the walk-in cooler and freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
2) Observed partially open tofu containers stored in refrigeration units. [CA] After opening single-use food containers, food shall be transferred to a multiuse food-grade container that is approved for sanitation.
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 the equipment storage shelves are lined with soiled aluminum foil. [CA] Discontinue the usage of aluminum foil. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
1) Observed raw meat stored over ready-to-eat foods (tofu, produce, etc.) in the walk-in cooler and refrigeration units. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items.
2) Observed bulk bags of flour are open and uncovered in the food storage area. [CA] After opening, transfer bulk ingredients to approved containers with tight-fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be 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.
Observed the floor in the cook line and by the 2-compartment sink are lined with wooden planks. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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.
Measured fish cake in the preparation counter at 67F. Per PIC, fish cake was cooked yesterday and removed from refrigeration less than 30 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fish cake was relocated to the under counter cooler to facilitate 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.
**MAJOR** Observed employee washing a working knife in the preparation sink without the use of sanitizer. [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] Specialist intervened and directed employee to wash knife in the designated warewashing station and upright mechanical dishwasher.
**MINOR** Observed accumulation of black mold-like substance in the interior panel of the ice machine. No contamination of ice observed. [CA] Routinely clean and sanitize the ice machine. Food contact surfaces shall be clean.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed multiple employees washing gloved hands using the preparation sink. [CA] Gloves shall be removed prior to washing hands. Gloves shall be changed and used as required. Handwashing shall take place in the designated handwash sink.
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.
1) Observed paper towels are stored outside of a dispenser. [CA] Paper towels shall be stored in a dispenser and protected from contamination.
2) Observed the handwash sink is located directly adjacent to the food preparation counter without a splash guard or protection from contamination. [CA] A minimum 6" high metal splash guard shall be installed between the handwash sink and food preparation counter.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 21, 2026 · Original Source
Routine Inspection
Jan 3, 2025
Pass
6 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Roll of single use towels was stored outside of the dispenser at hand sink station.
[CA]: Single use towels shall be stored in the approved dispenser at all times.
[COS]: Employees restocked dispenser with single use towels.
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.
In the 1 door reach in cooler at the cook line, beef with nappa cabbage soup measured at 46F. Manager stated soup was cooked last night.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
[COS]: Soup was voluntarily discarded.
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. Accumulation of black debris on the interior surface of ice machine. Ice observed not contaminated.
[CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
2. Yogurt bottle beverage stored in the ice machine.
[CA]: Discontinue storing beverage bottles in ice machine. Food/ice shall be maintained in good condition at all times.
[COS]: Manager relocated yogurt bottle beverage.
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.
In the 1 door reach in cooler at cook line, raw shell eggs were stored above ready to eat food.
[CA]: Properly store raw shell eggs beneath and separate from ready to eat food to avoid potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands at the prep sink across the hand sink station at cook line.
[CA]: Employees shall properly wash hands at the designated hand sink station at all times.
[COS]: Specialist instructed employee to wash hands at hand sink station.
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.
Multiple food containers stored directly on the floor inside the walk in cooler and walk in freezer.
[CA]: Food items must stored at least six (6) inches elevated from the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.