ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Mar 11, 2026
Pass
1 recorded violation
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed rice paddles and working utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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, Mar 11, 2026 · Original Source
Routine Inspection
Mar 9, 2026
Conditional Pass
10 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Observed partially open tofu containers stored in refrigeration units without coverage. [CA] After opening single-use food containers, food shall be transferred to a multiuse food-grade container that is approved for sanitation.
2) Observed raw meat stored in plastic grocery bags. [CA] Food shall be stored in approved, food grade containers.
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.
Observed foods stored on the floor throughout the kitchen and the walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured raw meat stored at ambient temperature in the 3-compartment sink from 48-53F. Per employee, raw meat has been thawing for 1 hour prior. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to relocate raw meat for immediate cooking or back into the refrigeration unit.
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.
Observed handwash station in the back area is partially obstructed due to gloves and steel wool stored in the compartment. Nearby handwash stations available for use at the time of inspection. [CA] Handwash stations shall be fully stocked and accessible at all times.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. [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 employee skipping sanitizing step during active warewashing. Per employee, manual sanitizing is accomplished using only hot water. Measured the water temperature in the 3-compartment sink at 141F, and the maximum water temperature from the faucet at 155F. [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, by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds, or by contacting water measuring 171F for at least 30 seconds. [COS] Specialist directed employee on how to set up the 3-compartment sink with chlorine sanitizer solution. Measured chlorine at 100 ppm. Dishes were properly washed, rinsed, and sanitized.
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 walk-in cooler and refrigeration units, observed storage of raw meat over ready-to-eat produce. [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.
2) In the self-service buffet line, observed soup well and rice are stored without overhead protection. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
3) At the front handwash station next to ice machine, observed lemons are stored in a container hanging on the handwash sink and directly under the paper towel dispenser. [CA] Food shall be stored away from the handwash sink to prevent splash contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed raw meat thawing at ambient temperatures in the 3-compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed active leak underneath the 3-compartment sink. [CA] Plumbing fixtures shall be maintained in good repair.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed multiple improper handwashing practices including:
- Employee touching meat on the ground, then proceeding to use the same pair of gloves to dip raw pork in batter for frying without properly changing gloves and washing hands.
- Employee touching raw meat, then proceeding to handle clean equipment without an intermediate handwashing step.
[CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
[COS] Specialist directed employees to properly wash hands. Contaminated food was cooked again for service, and contaminated equipment was re-washed. Discussed handwashing policy with PIC.
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, Mar 9, 2026 · Original Source
Routine Inspection
Jan 20, 2026
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed cooking equipment extends outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.
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
Observed multiple bowls without handles or scoop handles stored in direct contact with bulk ingredients. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way 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.
Observed parts of the flooring in the kitchen area are damaged and missing base coving. Observed floor in the outside buffet area is missing base coving. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Observed active leak in the piping underneath the 2-compartment sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.
2) Observed several drainpipes extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.
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.