Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Follow-Up Inspection
Jun 16, 2026
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked tripe measured 46F, and cooked chicken feet measured 48F while maintained in the cold-hold inserts at the front service line. Per staff, items had been refilled approximately 30 minutes prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA] Items to be served or discarded by 7:00 PM (4-hours after initially leaving temperature control).
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed rinsing gloved hands in the hand sink.
[CA] Employees shall remove gloves and properly wash hands with soap, warm water, and dry with paper towels.
[COS] Instructed employee to de-glove and properly wash hands using soap.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Steady leak observed from the upper ceiling vent in the walk-in cooler. 5 gallon bucket that was approximately 1/4 full observed maintained on the floor underneath the leak.
[CA] Repair leak. Maintain walk-in cooler 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.
At the right end of the cook-line, observed a plastic tub of of fried chicken that measured 80F while maintained on top of soy sauce buckets on the floor, and a tub of fried chicken that measured 81F while maintained on the left-side drainboard of the three compartment sink. Per the manager, items had been fried 2 hours prior, and were cooling in ambient prior to placement into the walk-in cooler.
[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] Fried chicken was quickly relocated to the walk-in freezer 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.
Official record from Santa Clara County Department of Environmental Health, Jun 16, 2026 · Original Source
Routine Inspection
Jun 8, 2026
Conditional Pass
10 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
1. In the left-side prep cooler at the cook-line, observed containers of meat stacked directly on top of each other with the bottoms of each container in direct contact with meat below.
[CA] All food shall be separated and protected from cross-contamination.
2. In the walk-in cooler, observed a flat raw shell eggs stored on top of a container of cooked beef short rib.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
3. Tub of fried chicken observed stored on the left-side drainboard of the three compartment warewashing sink.
[CA] Food shall be stored away from the warewashing sink to prevent splash contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips could not be provided.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Time as a public health control; procedures & records
Inspector’s notes
At the start of the inspection, employee observed hastily filling out the time log for all potentially hazardous foods subjected to time as a public health control while maintained in the steam table inserts at the front service line, including general tso's chicken, honey walnut shrimp, beijing beef, mapo tofu, and grilled chicken. When questioned as to what time items had been initially cooked, employee stated that items had been cooked between 15 minutes and 2.5 hours prior.
*Note: Steam table is incapable of maintaining potentially hazardous foods at 135F or above
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Items were properly time logged.
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
Facility is using the same food safety certificate, Zhi Zhou - 05/14/2029, at multiple Home Eat locations. Facility attempted to showcase food safety certificate for Zhaokun Yang, which is also being used at multiple Home Eat locations.
Food handler cards could not be provided for multiple employees present.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
A food safety certificate may not be shared between facilities.
Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
*REPEAT VIOLATION*
Two containers of cooked beef measured between 47F and 48F while maintained deep, plastic wrap-covered containers in the clear-door cooler to the left of the cook-line. Per staff, items had been cooked yesterday, and placed into the unit overnight to cool down.
In the walk-in refrigerator, observed a deep, lid-covered container of beef short rib that measured 103F. Per staff, short rib had been cooked 30 minutes prior.
[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] Cooked beef was voluntarily discarded. Beef short rib was uncovered and placed into the walk-in freezer 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.
*REPEAT VIOLATION*
At the right-end of the cook-line, observed a plastic tub of fried chicken that measured 77F maintained on top of soy sauce buckets on the floor, and tub of fried chicken that measured 132F while maintained on the left-side drainboard of the three compartment warewashing sink. Per staff, items had been fried 25 minutes prior and 5 minutes prior, respectively. In the same area, observed a container of pooled eggs that measured 69F. Per staff, eggs had been taken out of refrigeration less than 1 hour prior.
At the middle of the cook-line, observed a container of pooled eggs that measured 71F, and a tub of noodles that measured 72F. Per staff, items had been removed from refrigeration less than 1 hour prior.
At the left-end of the cook-line, observed a large stock pot of pork soup that measured between 98F and 101F with the burner underneath turned off. Per staff, pork soup had been cooked earlier this morning, approximately 4 hours and 45 minutes prior.
At the left-side prep cooler at the cook-line (oriented facing the openable doors of the prep cooler), cooked ground pork measured 59F and cooked beef measured 45F. Cooked pork stored in a container directly on top of cooked beef held in the insert on top of the preparation cooler. Ambient of the lower portion of the unit measured 44F via probe. Per staff, items had been maintained in the unit for approximately 5 hours.
At the cold-hold inserts at the front service line, potentially hazardous foods including chicken feet, chicken gizzards, and cooked chicken measured between 52F and 54F. Per staff, items had been placed into the inserts 45 minutes prior.
Under the heat lamp at the front service line, fried red bean sesame balls measured 124F, and vegetarian egg rolls measured 114F. Per staff, items had been placed under the heat lamps approximately 1 hour and 45 minutes prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Fried chicken relocated to the walk-in cooler. Pooled eggs and noodles relocated to refrigeration. Pork soup was voluntarily discarded. Cooked ground pork and beef were voluntarily discarded. Chicken in cold holding to be served or discarded by 7:15PM (4-hours after initially leaving temperature control). Fried red bean sesame balls and vegetarian egg rolls to be served or discarded by 6:15PM (4-hours after initially leaving temperature control).
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.
Floor sink underneath the preparation sink observed clogged.
[CA] Maintain all avenues of liquid waste unobstructed.
Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
[COS] Employees cleaned out floor sink. Floor sink observed capable of draining.
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.
*REPEAT VIOLATION*
1. Employee observed warewashing using only a single compartment (right-side) in the three compartment sink. Manager stated that he added hot water, soap, and bleach into the single compartment. Chlorine sanitizer measured between 10 ppm and 25 ppm during active warewashing.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
2. Accumulation of pink slime on the interior of the ice machine.
[CA] Clean regularly at a rate sufficient to preclude buildup. Food contact surfaces shall be maintained 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
*REPEAT VIOLATION*
Employee observed handling a container of raw chicken, then placed the back of his hand on cooked beef maintained in metal container in the left-side prep cooler at the cook-line to verify the temperature. No direct contamination observed.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Employee properly washed 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ambient of the left-side prep cooler at the cook-line measured 44F via probe.
[CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or 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, Jun 8, 2026 · Original Source
Follow-Up Inspection
Sep 24, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
A metal container of pork stew measured 75F-89F while cooling in the walk-in cooler. Per a chef, it had been cooling for the last 2 hours.
[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.
Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
[COS] Chef rapidly reheated pork stew to greater than 165F on the stove. Pork stew remeasured at 182F.
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, Sep 24, 2025 · Original Source
Routine Inspection
Sep 22, 2025
Conditional Pass
13 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Cockroach droppings observed inside of the electrical box at the back, dry storage area. No other evidence of cockroaches observed.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
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.
Handwash sink in the kitchen next to the 3 compartment sink lacked paper towels. Employee observed drying his hands on his shirt.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] PIC restocked paper 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.
Employee observed wiping a knife with a dry, dirty cloth, then placing it back into the knife rack to be used.
[CA] Equipment contacting food shall be properly cleaned via wash, rinse, sanitize.
Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] PIC instructed employee to properly wash the knife. PIC placed knife into the prep sink, but was instructed to place it into the 3 compartment sink. Prep sink shall not be used for warewashing.
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.
Raw pork chops stored above uncovered cheese and various cut peppers/tomatoes in the glass-door cooler across from the cook-line.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Knife stored in the crack between prep unit and counter.
[CA] Store knife elsewhere, in a sanitary location.
2. Handles of various bulk foods in contact with food.
[CA] Keep handles out of 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Bowls used as scoops for bulk foods.
[CA] Discontinue the use of bowls as scoops. Use scoops with handles, and keep handles out of the food to prevent contamination.
2. Cardboard and foil used to line various surfaces at the cook-line.
[CA] Discontinue the use of cardboard and foil, as they are not smooth, durable, or easily cleanable. Cardboard is corrugated, and may allow for potential vermin harborage.
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.
*REPEAT VIOLATION*
A large, plastic wrap covered hotel pan of cooked beef measured 47F in the walk-in cooler. Per staff, it had been cooling since yesterday.
[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.
Do not cover cooling foods with plastic wrap. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
[COS] Cooked beef VC&D. See VC&D report.
______________
Minor violations:
Numerous cooked foods (cooked chicken, cooked noodles, cooked pork, etc.) in plastic wrap covered metal containers within the walk-in measured 49-66F. Per staff, all of these items had been cooling since 9:30 AM this morning (approximately 4 hours elapsed).
[CA] Do not cover cooling foods with plastic wrap. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
[COS] All items uncovered and separated into smaller portions. Items relocated to walk-in freezer for 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Door at the back, to the left-of the cook-line maintained open. Door leads to hallway, which leads to open doors to grease trap area that has large amounts of flies present.
[CA] Keep door to facility closed to prevent the intrusion of pests/vermin.
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.
Time as a public health control; procedures & records
Inspector’s notes
Per staff, all PHF in the steam table at the front customer service area is on TPHC (4 hour rule). Facility is properly following 4-hour rule with time markings, but lacks written procedures.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The following potentially hazardous foods (PHFs) measured at improper holding temperatures:
- Various PHF's (cooked chicken, pig tripe, pig ears, cooked beef, etc.) measured 53F-58F in the countertop cold holding unit (inserts) at the front customer service area. Per the PIC, all items had been taken out of the walk-in cooler 1 hour prior.
- Cooked beef, cooked chicken, and shrimp/fish balls measured 52F-57F at the right-side prep cooler (when oriented facing into the kitchen) across from the cook-line. Per staff, items had been relocated from the walk-in cooler and placed into inserts less than 1.5 hours prior.
[CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria. Use deeper pans so that food is closer to the cooling element of the refrigeration units, and do not overfill prep inserts.
[COS] PIC agreed to use or discard items by the time 4 hours had elapsed after taking respective items out of the walk-in cooler. PIC lowered the unit temperature for both cold holding units.
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.
Dry, soiled wiping cloths maintained out on various counters. Wiping cloth solution measured 0 ppm chlorine in both sanitizer buckets.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed cooking food, proceeded to wipe down dirty equipment without changing gloves or washing hands, and then attempted to return cooking prior to intervention.
[CA] Employees must change gloves and properly wash their hands after contact with potentially contaminated surfaces.
[COS] Employee changed gloves and properly washed 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.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2025 · Original Source
Routine Inspection
Jun 11, 2025
Pass
3 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed pink mold-like substance was on the white baffle inside the ice machine, and water was dripping from the mold-like substance directly onto the ice.
[CA] Protect ice from contamination.
[COS] The white baffle was cleaned, and the ice was discarded.
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.
In the warewashing area: observed a mop bucket was in front of the handsink, partially obstructing it.
[CA] Do not place objects in front of the handsinks. Handsinks must be accessible to make handwashing not only possible, but likely.
[COS] Inspector instructed employee to move the mop bucket 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.
Observed accumulation of pink mold-like substance on the white baffle inside the ice machine.
[CA] Keep ice machine 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.
1) In the sliding door display cooler, deep container used to cool chicken wings and container was covered with lid. Per operator, chicken wings were cooked at 12:30pm.
2) In the 3 door preparation cooler inserts, cooked chicken and beef observed cooling in deep containers. Per operator, chicken and beef were cooked at 12:30pm.
[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.
When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] Chicken wings, chicken, and beef were transferred to shallow pans and stored in a nearby refrigeration unit, uncovered.
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, linens: Proper storage and use
Inspector’s notes
Observed bowls without handles used as scoops in bulk food containers.
[CA] Provide scoops with handles. Store scoop handles 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility is lacking chlorine sanitizer test strips.
[CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during manual warewashing.
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.
Official record from Santa Clara County Department of Environmental Health, May 16, 2025 · Original Source
Routine Inspection
Feb 5, 2025
Pass
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Two holes in ceiling present above ice machine area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Several dead cockroaches found: 1) on shelving underneath handwash sink and prep sink, 2) on shelving underneath handwash sink behind hot service line, 3) on floor near grease trap. [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.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2025 · Original Source
Routine Inspection
Oct 25, 2024
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observe a couple live cockroaches on the cove base behind the grill. Cockroaches appear to be living in the wall. No other cockroaches were observed anywhere else.
[Corrective Action] Eliminate cockroaches. Seal up the stainless steel panel.
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.