Follow-Up Inspection
Jul 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 10, 2025 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jul 9, 2025
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 4 flies in facility. [CA] Eliminate flies from the facility; recommend working with professional pest control.
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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
REPEAT VIOLATION: Observed the use of cooking equipment for foods that give off grease laden vapors (pork, eggrolls)--- 1 waring oven, 1 cadco oven, 1 panini press, 1 deep fryer. Facility unable to provide mechanical ventilation exemption and do not have a hood to operate cooking equipment. [CA] Discontinue use of equipment. Facility is still using unapproved equipment after 12/12/2023 deadline and was therefore impounded.
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 issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous food that was subject to time control to not be time marked (cooked rice noodle 73F). [CA] ENsure PHFs that are subject to TPHC (Time as a Public Health Control) are time-marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC had staff voluntarily discard the noodles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
When water was turned on for the 3 comp sink by owner, wastewater flooded the restaurant floor. [CA] Ensure wastewater is properly disposed.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
REPEAT VIOLATION. Full food preparation being done outside (noodle bowl assembly, cutting carrots). [CA] Discontinue doing any food preparation outside of facility with the exception of cooking on an approved bbq grill (employees may only take raw meat outside to put directly on the grill AND remove cooked meat from grill and move it directly to inside of the facility. Employees may not do any marinating, preparing, cutting or serving outside. All equipment must be moved into the facility or removed from the premises except for the grill. [COS] PIC had staff bring all food back inside and will discontinue preparing outside.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed brown mold like substance on inside panel of ice machine. [CA] Clean and sanitize ice machine on a regular basis.
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 problemscriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
No hot water at food prep sink or 3 comp sink (3 comp sink was completely turned off). [CA] Provide a minimum of 120F water at food prep and 3 comp warewash sinks .
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food to measure in the temperature danger zone (cooked chicken 61F, raw shell eggs 79F, mayo 48F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC had staff voluntarily discard the PHFs that were compromised.
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 temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
No Food Safety Certificate for review. [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.
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.
More about paperwork, training, or posting issuesminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to clean outside prep area and then come inside without handwashing. Observed owner to come to facility during time of inspection and don gloves to work on food without handwashing. [CA] Ensure employees wash hands when changing tasks that can cause contamination. [COS] Staff and owner were instructed to properly wash 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source