Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Apr 13, 2026
Pass
2 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In the preparation sink and on the preparation counter, observed frozen foods (raw meat, fried pork) thawing at ambient temperatures. [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.
On the wok, measured fried rice from 110F on the sides to 135F in the center. Per PIC, fried rice was cooked less than two hours ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fried rice was reheated to 165F for hot holding. PIC turned up the heat of the wok for hot holding. Ensure foods are consistently mixed as needed to retain temperature.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 13, 2026 · Original Source
Routine Inspection
Apr 6, 2026
Conditional Pass
13 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Facility lacks active Food Safety Manager's Certification. [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.
2) Actively working employees lack food handler cards. [CA] 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed box of latex gloves stored in food preparation areas. [CA] Discontinue the usage of latex or unapproved gloves in the facility. Types of nonlatex gloves that may be used include, but are not limited to, nitrile, polyethylene, and vinyl.
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 several soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
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 accumulation of grease and grime at the cook line and storage shelves. [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.
On the preparation counter, observed frozen foods (fried pork) thawing at ambient temperatures. [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.
1) In the upright 3-door refrigeration unit, observed storage of raw meat and shelled eggs 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) Observed bulk ingredient bags (flour, etc.) are stored open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved food grade containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1) Observed facility re-uses the same pans for transferring foods (different meat and vegetables) to the cook line without a cleaning and sanitizating step in between. [CA] Food contact surfaces shall be cleaned and sanitized as required, including at any time during the operation when contamination may have occurred. [COS] Specialist intervened and instructed employee to use different pans between different food items. Contaminated pans were properly washed, rinsed, and sanitized in the 3-compartment sink.
2) Measured the chlorine sanitizer concentration in the mechanical dishwasher at 0 ppm during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications. [SA] Specialist instructed employees on how to set up the 3-compartment sink for proper washing, rinsing, and sanitizing during inspection. Measured the chlorine concentration in the 3-compartment sink at 100 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed cooking equipment (pots, pans, etc.) stored directly on the floor of the food preparation area. [CA] Equipment and utensils shall be stored in clean and sanitary condition.
2) Observed working utensils (rice paddle) 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.
Observed lack of soap available at the only handwash sink in the kitchen. [CA] Handwash stations shall be fully accessible and stocked with soap and single use towels at all times. [COS] PIC stocked the handwash sink with a portable bottle of soap.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed improper handwashing practices by employees, including using the same gloves to handle cash or soiled wiping cloths, then proceeding to handle produce 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. Gloves shall be changed with an intermediate handwashing step as required. [COS] Specialist intervened and instructed employee to properly wash hands and change gloves. Contaminated produce was cooked prior to service.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed accumulation of grease, grime, and food debris on the floors and walls of the food preparation area, especially by the cook line and warewashing area. [CA] Floors, walls, and ceilings shall be routinely clean and sanitized.
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 preparation counter, measured multiple Potentially Hazardous Foods stored at ambient temperature from 50-72F. Per PIC, foods were relocated from the refrigeration units less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods were relocated to the refrigeration units to facilitate rapid 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed box of broccoli stored over the 3-compartment sink. [CA] Discontinue storage of food or food preparation on the 3-compartment sink. The designated 3-compartment sink shall be used for washing, rinsing, and sanitizing dishes only.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 6, 2026 · Original Source
Routine Inspection
May 23, 2025
Pass
11 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken stored directly above vegetables in the refrigerator by the 3-comp sink.
[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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips are not available.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Wet soiled wiping cloths are stored on counters throughout the kitchen.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washing gloves in between moving dirty dishes and wiping off cutting boards. No direct food contamination observed.
[COS] Employee was directed to remove gloves and wash hands properly, then to properly wash and sanitize cutting board.
[CA] Discontinue washing used gloves in between switching tasks, 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.
Raw chicken and raw beef are being thawed at room temperature.
[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.
Accumulation of dust and grease at the cookline and around the water heater.
[CA] Clean and sanitize more frequently.
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.
Cooked rice, noodles, cooked steak being cooled in large containers at room temperature. All temperatures were measured within the cooling time frame.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Accumulation of dust grease and debris throughout the kitchen, below and between equipments, staining on refrigerators handles and all sink handles.
[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
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.
Bags of dry food stored open in the dry storage room, open containers of food stored directly on the floor
[CA] Store open bulk foods in approved NSF containers with tight fitting lids. Store all foods 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.
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures (45F-47F) for more than 4 hours : cooked steak, cooked shrimp, cooked chicken.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC VC&D PHFs in trash.
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.
Chlorine at the dishwasher was measured at 25 ppm while being used.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Employee was directed to set up sanitizer solution at the 3-comp sink while the machine is getting repaired.
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.