Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Nov 24, 2025
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer at the three-compartment sink measured at 25 ppm. No active ware washing was being conducted at the time.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Employee added more chlorine.
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, Nov 24, 2025 · Original Source
Follow-Up Inspection
Nov 17, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pate chaud, chicken wings, and egg rolls maintained inside the hot holding display case measured at 93F, 73F and 79F respectively. Employee stated that all items were prepared about 40 minutes prior and that if items are not sold within an hour, it is discarded.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
* This Division recommends maintaining items subjected to Time as a Public Health Control, similar to PHF items offered on the counter.
[COS] Employee voluntarily discarded items.
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.
Hand wash station by the dough preparation area partially obstructed with rolling carts. Hand wash station observed heavily encrusted with food debris and appeared unused.
Hand wash station by the ice machine completely obstructed with a sheet of metal over the wash basin with a ice scooper.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area.
[COS] Rolling carts was moved by this Division to allow for hand washing.
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.
Dead cockroaches observed on floor and inside the mechanical components behind the one-door freezer outside of the restroom. Dead cockroach observed on floor behind the three-door merchandiser refrigerator at the front service area.
No live activity was observed.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
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.
Hand wash station at the front beverage preparation area lacked hot water.
Two-compartment food preparation sink lacked hot water.
[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, Nov 17, 2025 · Original Source
Routine Inspection
Nov 10, 2025
Conditional Pass
14 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Prepackaged 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.
Accumulation of grease and/or oil observed on wall and floor at the dough preparation area by the water heater.
[CA] Walls and/or floors in food preparation area shall be kept clean.
Missing ceiling panel above the walk-in refrigerator.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Flooring inside the walk-in refrigerator deteriorating and observed flared up.
[CA] Repair flooring. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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
Ice scoop maintained with handle in direct contact with consumable ice at the beverage preparation refrigerator.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Numerous inoperable refrigerators maintained inside the facility.
[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.
Approximately 7-8 prepackage raw pork thawing in ambient temperature at the drain board of the three-compartment 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
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.
Hand wash station in the front service area by the beverage preparation refrigerator lacked warm water. Faucet observed stuck and not able to turn.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Hot water not available at the two-compartment food preparation sink.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in refrigerator measured at 59F via probe thermometer placed inside.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Temporarily discontinue use of the walk-in refrigerator until it is able to maintain proper cold holding temperatures. Utilize other refrigeration units.
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.
Walk-in refrigerator lacked thermometer.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Accumulation of grime observed on refrigerator door handlers.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable 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.
Employees' three-year food handler cards unavailable for review.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Hand wash stations in the kitchen, one by the dough preparation area and one by the cook line close to the restroom, both completely obstructed and not accessible for employees to wash hands.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Obstruction at one of the hand wash stations was removed.
Hand wash station in the customer restroom lacked hand soap.
[CA] Provide handwashing cleanser in dispenser at handwash stations 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.
Dead cockroaches observed in the following areas:
- Inside the three-door reach-in refrigerator across from the back door of the facility. Dead cockroach observed on the back of the adjacent reach-in refrigerator on the ledge of the cover for the mechanical components of the refrigerator.
No other live or dead cockroaches were observed.
[CA] Clean and sanitize area of dead cockroaches.
Numerous live flies observed throughout the facility.
[CA] Use any and all approved methods to abate live 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.
Approximately 12 prepackaged steam vegan buns and pork buns, packaged spring rolls, spam musubi, fancy pork rolls, fried fancy pork rolls, steamed corn, 9 packaged desserts maintained out in ambient temperature between 80F to 85F. Employee stated that all items were prepared in the morning at approximately 9:00 AM and is usually maintained out until closing.
Egg rolls, pate chaud, and fried chicken wings maintained inside the hot holding unit measured between 70F to 90F. Employees stated that items were prepared between 1 to 2 hours prior.
Items maintained inside the walk-in refrigerator: approximately 20-30 bags of Costco rotisserie chicken, tubs of raw marinated chicken, raw BBQ pork, raw pork, peanut sauce, bag of prepackaged cheese, fancy pork rolls, measured above 41F.
- Rotisserie chicken, per employee, was from the day before and measured at 56F.
- All other items maintained inside measured between 47F to 49F and per employee was prepared and/or delivered today.
Ambient temperature of the walk-in refrigerator measured at 59F.
Flat of raw shelled eggs maintained out in ambient temperature at the cook line measured at 60F. Employee stated that eggs were just used to prepare an order.
Sliced meat maintained at the top inserts of the sandwich preparation refrigerator maintained above the load limit. Meat measured 40F at the bottom and 51F at the top.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items above the load limit of the preparation refrigerator.
[COS/SA] Prepackaged items maintained at the front service counter by the cashier were VC&D due to time and temperature abuse.
Hot holding items inside the display case were placed on time as a public health control (TPHC) and shall be discarded if not sold/consumed after 4 hours (egg rolls discarded at 5:00 PM, chicken wings and pate chaud discard at 7:00 PM.
Costco rotisserie chicken was VC&D due to time and temperature abuse.
All other food items maintained inside the walk-in refrigerator were relocated into other refrigerators to immediately cool.
Raw shelled eggs were returned into the reach-in refrigerator to immediately 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.
Restroom door maintained propped open.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Toilet tissue maintained on top of the toilet tank.
[CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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, Nov 10, 2025 · Original Source
Routine Inspection
Dec 23, 2024
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Missing ceiling panel above the walk-in refrigerator.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the two-door beverage refrigerator measured at 47F via probe thermometer maintained inside.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 employee placing sheet tray of dough on top of garbage can during preparation.
[CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Dec 23, 2024 · Original Source
Follow-Up Inspection
Dec 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 18, 2024 · Original Source
Risk Factor Inspection
Dec 11, 2024
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Flat of raw shelled eggs maintained out in ambient temperature at the cook line measured at 66F. Employee stated that the eggs were removed from temperature control at 10:00 AM, an elapsed time of 3 hours.
[CA] PHFs shall be held at 41°F or below or at 135°F or above, with the exception of eggs, and unopened pasteurized dairy products (45F).
[COS] Eggs were VC&D.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the sandwich preparation refrigerator measured at 44F via probe thermometer placed inside.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Facility has gone through a change of ownership and is currently operating without a valid health permit.
[CA] A food facility shall not be open for business without a valid health permit.
A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department.
Please contact local health department at 408-918-3400 to obtain a valid health permit.
** Application and request for facility evaluation shall be submitted within 48-hours.
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.
Container of cooked BBQ pork and cooked grilled chicken maintained inside the sandwich preparation refrigerator measured between 80F to 87F. Employee stated that items were prepared at approximately 8:30 - 9:00 AM, an elapsed time of 4 hours.
[CA] 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.
[COS] Items were VC&D.
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.
Hand wash station inside the kitchen was obstructed with equipment placed inside the wash basin.
[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.
Time as a public health control; procedures & records
Inspector’s notes
Numerous PHF items for customer self-service subjected to time as a public health control (TPHC) lacked any labels or time documentation. Manager stated that the items were prepared and brought out at approximately 9:00 AM.
[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] At time of inspection, maximum 4 hour was exceeded. Items were VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.