Routine Inspection
Jul 9, 2025
12 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed numerous live flies throughout the front service area and inside the kitchen. [CA] Use any and all approved methods to abate live flies. Keep doors closed at all times.
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 insectsOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate is expired. [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 issuesOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Observed build up of grime and/or dust on refrigeration door handles, light switches, and shelving throughout the facility. [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 problemsOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
Prepackaged food items offered for sale for customer self-service lacked labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Food separated and protected
Inspector’s notes
Observed aluminum try of individually wrapped flatten sticky rice maintained on the shelf inside the restroom. Owner stated that item was prepared in the morning and was allowed to cool. Employee had forgotten to relocate item into the refrigerator. Observed basket of peanuts maintained directly on newspaper. [CA] All food shall be separated and protected from possible contamination. Discontinue storing any food or food equipment inside restroom. Discontinue using newspaper as food protecting barrier; utilize food grade/safe material.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Numerous prepackaged PHF items; various types of spring rolls, various types of rice rolls, steamed corn, steamed egg cake, sticky rice wrapped in banana leaves, fried crispy sticky rice with meat, pork belly, etc. maintained out in ambient temperature subjected to time as a public health control (TPHC) lacked labels. [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] All prepackaged items were labeled with colored stickers. ** Repeat violation. If violation is observed on the next routine inspection, usage of TPHC will be revoked; all PHF items will be subjected to temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink inside the restroom partially obstructed with equipment covered in black plastic bag placed on the floor in front of the sink. [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.
More about handwashing problemsOfficial wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility prepares Vietnamese mayonnaise using raw eggs. A disclosure statement is provided above the banh mi menu, however a consumer advisory warning is not provided. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
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 temperatureOfficial wording
Hot and cold water available
Inspector’s notes
Hot water not provided at the hand wash sink in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 problemsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Opened bulk bag of sugar maintained behind the cook line. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of food debris and grime observed: - Floor beneath the two-compartment ware wash sink, around the grease trap. - Floor underneath shelving in the kitchen. - Floor underneath the cook line/food preparation table. - Floor underneath counter of the front service area. - Wall in the kitchen, by ware wash sink, above the janitorial sink, etc. \ [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under 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 problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop maintained inside ice machine with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed aluminum can used as scoop for bulk sugar. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed numerous knives maintained on top of cardboard boxes inside the restroom. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Discontinue storing food equipment/utensils inside the restroom.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source