ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Jun 22, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at a maximum of 117F from the following sinks:
- three compartment sink at the front service area
- the two three compartment sinks at the back dishwashing area.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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.
Official record from Santa Clara County Department of Environmental Health, Jun 22, 2026 · Original Source
Routine Inspection
Jun 19, 2026
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed sewage backup from drain in front of the 3 compartment sink in the kitchen area and in front of the 3 compartment sink at the front counter. In the kitchen area, observed floor drain underneath the handwash sink does not drain.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility and impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Contact district inspector at 408-918-1955 or contact by email at frank.leong@deh.sccgov.org for a follow-up inspection when all major violations have been corrected.
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.
In the kitchen area, observed cockroach droppings on a electrical line installed above the 3 compartment sinks.
[CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.
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.
On the counter-top, measured a container of pork liver stored at 60F. Per operator, pork liver stored from an hour prior.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth.
[SA] Operator moved container of pork liver to refrigeration to facilitate proper holding temperatures.
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 operator clean metal tray without sanitizing step.
[CA] Ensure all utensils and equipment are properly washed, rinsed and sanitized. Utensils and equipment shall be sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.
[SA] Operator was unable to properly wash, rinse, and sanitize due to sewage backup from drains.
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.
Observed covered large container of cooked duck neck and duck feet at 49F. Per operator, duck neck and duck feet were prepared 5 hours prior.
[CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours and then 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separated into smaller portions, using ice paddles, and/or using rapid cooling technology.
[SA] Operator separated into smaller portions to facilitate 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.
In the kitchen area, observed hot water was turned off at the right side 3 compartment sink.
[CA] Ensure hot water is provided at 120F all warewash, prep, and mop sinks. Hot water shall be provided at 100F at all handwash 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.
At the front counter, observed vacuum packaged pieces of cooked pork stored in the 3 door reach in refrigerator.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging potentially hazardous foods using a reduced-oxygen packaging method. Potentially hazardous foods vacuum packaged without a HACCP shall only be packaged for less than 48 hours and be labeled with a date and time when packaged.
[COS] Operator opened vacuum packaged pieces of cooked pork.
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
Observed cooking equipment installed under the cookline without prior plan approval.
[CA] Ensure any new equipment installed within the facility is approved through plan check. Submit plans to plan check department within 30 days. Failure to submit plans may result in further enforcement including impound of equipment.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed excess clutter stored throughout the facility including the dry storage room, office area, and in the kitchen area.
[CA] Ensure all unused equipment is removed to prevent clutter and possible harborage of 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.