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
Routine Inspection
Oct 1, 2026
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops are inside of food containers in the dry storage.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Facility has a large creep machine that is not under the hood system and does not have a NFS seal on it. Per PIC, the equipment is from china.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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
Cardboard is lining the floor by the cook line.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, 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.
PHFs within display refrigeration were measured between 49-50*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced.
[SA] Facility will put under TPHC and discard everything after 4-hours.
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, Oct 1, 2026 · Original Source
Routine Inspection
Jul 8, 2025
Pass
1 recorded violation
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Cooked chicken adulterated by unclean tongs. Observed tongs stored in trash bin by the deep fryer and used to handle cooked chicken that are done cooking in the deep fryer. [CA Employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
[COS] The adulterated chicken was discarded by employee.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Santa Clara County Department of Environmental Health, Jul 8, 2025 · Original Source
Follow-Up Inspection
Jun 23, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured container of flat noodles holding at 67F on counter near cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to refrigeration units.
Minor:
1. Measured a container of chicken holding at 45F in 2 door sliding unit at cooks line.
2. Measured the following PHFs holding between 46F - 49F in 3 door cold top at cooks line: cooked chicken, cooked shrimp and pooled eggs. Observed a container of chicken and beef cooling next to containers.
3. Measured the following PHFs holding between 45F - 46F in 2 door sliding display case at service line: chicken and pork.
Per operator, PHFs placed in unit less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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, Jun 23, 2025 · Original Source
Routine Inspection
Jun 18, 2025
Conditional Pass
10 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottles inside the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Open container of Chili oil is placed out for consumer self-service but not protected with a cover or a sneeze guard. [CA] Open foods that are placed out for consumer self-service shall be protected from consumer contamination. ie. lids, sneeze guard.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Potentially hazardous foods measured at improper cold holding temperature.
- Inside the food prep unit insert, spam measured at 51F. Per employee, the item was placed in the unit the previous night.
- Inside the upright reach-in cooler by the deep fryers: raw beef, raw chicken, fish tofu, and bean sprouts measured at 52 - 54F. Per employee, the items were placed in around 11 AM.
- By the cook line, bucket of rice noodles measured at 82F. Per employee, the item was cooked and prepared within the last hour.
- On prep table by cook line, fried chicken wings measured at 88F. Per employee, the chicken was prepared less than 2 hours ago.
- On shelf by fryers, fried fish and fried pork measured at 93 - 110F. Per employee items were cooked less than a hour ago.
[CA] Potentially hazardous foods when cold holding shall be held at or below 41F; or if hot holding shall be held at or above 135F.
[COS] The food items inside the food prep unit and upright reach-in cooler was voluntary discarded by employees.
The fried pork and fried fish were placed on time and will be discarded if not used within the next 3 hours.
The remaining items were relocated into the walk-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.
The designated handwash sink inside the food preparation room for dumplings is obstructed with equipment stored inside the basin of the sink and a hose attached to the faucet. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly and easily wash their hands when required.
[SA] Employees were using the adjacent dump sink to wash their hands.
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.
Wiping towels are observed used, reused, and stored on food prep surfaces.
[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.
Cooked pork cooling inside the reach-in cooler by the cook line was measured at 80F to 113F. Per employee, the items were prepared and cooked almost two hours ago.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Employee reheated the food item and restarted cooling the food properly using ice baths.
Minor violation:
Cooked shrimp cooling inside a fully covered container inside the upright reach-in cooler measured at 56F. [CA] Potentially hazardous foods shall be uncovered or loosely covered when 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.
Inside the reach-in coolers and the walk-in cooler, raw meats are stored above ready-to-eat foods. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1) Containers of food are stored on the floor inside the walk-in cooler. Boxes of take-out food containers are stored on the floor in the hallway. [CA] Food and food contact equipment shall be stored a minimum of 6 inches off the floor.
2) Multiple bulk containers of food inside the dry storage room do not have a lid. [CA] Bulk foods shall be stored inside an approved container with a tight fitting lid.
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
1) Ambient temperature of the upright reach-in cooler located by the fryers is measured at 54F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
2) Gaskets on upright reach-in cooler by the kitchen entrance are in disrepair. [CA] Replace damaged gaskets and maintain in good repair.
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) Cooked mushrooms in water stored inside the food prep unit observed with raw meat inside the container. [CA] Ready to eat food shall not be cross-contaminated with raw/undercooked meats. [COS] Employee discarded the mushrooms
2) Walnuts observed stored inside container that was previously used for sanitizing chemicals. [CA] A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, or single-use articles.
[COS] Employee discarded the walnuts.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.