Routine Inspection
Jan 7, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHF items maintained at the front service area measured as follows: - Red beans - 54F. - White beans 52F. - Taro paste - 47F. - Mung bean paste - 46F. Items are maintained inside the wells with inadequate ice that barely reaches the bottom of the containers. Per owner, items were taken out from the refrigerator approximately 2 hours prior upon opening. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added to the holding wells to immediately cool items.
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
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed inside basin of the hand wash sink. One dead cockroach observed on floor between the merchandiser refrigerator and wall when entering the kitchen from the front service area. Owner stated that the facility is serviced monthly by the mall provided pest control service. Owner also stated that they have scheduled for treatment with a second provided today to additional measures. No other live or dead activity was observed. [CA] Clean and sanitize area of dead cockroaches.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of grease observed on wall behind the metal storage shelf adjacent to the merchandiser refrigerator. Heavy accumulation of grime and debris observed on floors in the following areas: - Space between the merchandiser refrigerator and wall when entering into the kitchen. - Underneath the two-door upright freezer. [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 record from Santa Clara County Department of Environmental Health, Jan 7, 2026 · Original Source