Santa Clara County, CA

Jade Cathay

Name: Jade Cathay
Address: 1339 N 1st St, Santa Clara County, CA

1339 N 1st St

Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗

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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

Sep 8, 2026

Pass

7 recorded violations

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Old rodent droppings found on food packaging (boxes) in dry storage room. [CA] Clean and sanitize area of old droppings. Large amount of gnats found in kitchen and storage areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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 insects

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Several wet/used wiping towels held on preparation tables. [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.

More about cleaning or sanitizing problems

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy grime/ buildup found on equipment. Dust/debris found on ceiling and vents above food preparation. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Walls and racks in walk-in refrigerator do not appear to be clean. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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 problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Cutting board is heavily scored and appears unclean. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

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.

More about equipment or utensil issues

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of single use paper towels at hand wash station in kitchen. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for 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.

Official wording

Food separated and protected

Inspector’s notes

Container of Squid found thawing in hand wash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink to prepare food. Raw food of animal origin found above ready to eat food in walk-in refrigerator. [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.

More about other finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Mold like buildup found on "in use" strainer/colander. [CA] Maintain equipment clean and in good repair.

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 problems

Official record from Santa Clara County Department of Environmental Health, Sep 8, 2026 · Original Source

Routine Inspection

Oct 22, 2025

Pass

6 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Employee observed washing cutting board incorrectly at food preparation sink(correct steps, wrong order). [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).

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 problems

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed washing gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

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 wording

Nonfood contact surfaces clean

Inspector’s notes

Mold-like buildup found on wall in walk-in refrigerator. Heavy buildup found on shelves and storage areas at bar. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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 problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Plastic containers used to hold food do not appear clean to touch. [CA] Surfaces of equipment that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

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.

More about equipment or utensil issues

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Grease/food buildup found on floors under cooking equipment. [CA] Regularly clean under cooking 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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cooked pork held at cook line food preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Oct 22, 2025 · Original Source

Routine Inspection

Jun 19, 2025

Pass

9 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Cutting board is heavily scored and does not appear to be clean. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

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.

More about equipment or utensil issues

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

rear storage rooms are cluttered and unorganized. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In plain English

More about signs of rodents or insects

minorCode K04Employee health and hygiene

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cooked shrimp held on preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF relocated shrimp to lower portion of refrigerator for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash sink near mechanical dshwasher is obstructed by stored dishware. [CA] Handwashing facility shall be clean, unobstructed, 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.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Used wet wiping towels held on preparation tables. [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.

More about cleaning or sanitizing problems

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxed produce stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Old rodent droppings found on floor of dry storage room. [CA] Clean and sanitize area of old droppings.

In plain English

More about signs of rodents or insects

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Frozen chicken found thawing in still water at food preparation 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

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jun 19, 2025 · Original Source

Routine Inspection

Nov 8, 2024

Pass

6 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxed food stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Sanitizer concentration at mechanical dishwasher measured at 10PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

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 problems

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Condensation observed dripping into plastic container at walk-in refrigerator. [CA] Condensation line from walk-in refrigerator shall drain into an approved plumbing system.

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.

More about water, plumbing, or sewage problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Scoops in bulk containers lack han[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.

More about equipment or utensil issues

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed buildup on floor under equipment.[CA] Regularly clean under cooking 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 problems

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Buildup on fan guard in walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Grime/buildup found on storage containers and equipment[CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

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 problems

Official record from Santa Clara County Department of Environmental Health, Nov 8, 2024 · Original Source