Routine Inspection
May 13, 2026
10 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Dishwashing employee observed handling dirty dishes, then attempted to handle clean dishes that had been run through the mechanical dishwasher before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed 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 wording
Plan review
Inspector’s notes
Facility has installed a new chlorine-based mechanical dishwasher, and two new plug-in steam tables since the change of ownership inspection conducted on 3/25/2026. Facility has not submitted plans to DEH Plan Check for the addition of new equipment. [CA] Submit plans to DEH Plan Check for any new equipment added after the change of ownership inspection was conducted. Emailed owner plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Containers of peppers and container of lemons stored on the floor in the kitchen area. [CA] Food shall be stored 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.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
One fly observed crawling on the plastic packaging wrapped around a young coconut in the two-door under-counter cooler at the front register. No direct contamination of any food observed. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit 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.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
On a rolling cart by the cook-line: cooked eggplant measured 71F, cooked green beans measured 103F, cooked okra measured 72F, and noodles measured 49F. Per staff, items had been cooked or taken out of refrigeration 30 minutes prior. Shrimp paste in oil measured 67F in two inserts maintained out of temperature control at the cook-line. Per staff, items had been taken out of refrigeration less than 1 hour prior. Bean sprouts measured 54F and raw shell eggs measured 64F while maintained out of temperature control on a prep table across from the cook-line. Per staff, items had been taken out of refrigeration 30 minutes prior. Two containers of chicken measured 89F while maintained in a turned off steam table on a prep table across from the cook-line. Five containers of chicken measured between 74F and 76F while maintained in a turned off steam on a cart across from the cook-line. Employee observed turning on both steam tables. Per staff, items had been cooked less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Items on the cart and shrimp paste in oil to be served or discarded by the end of lunch service. Going forward, facility has opted to subject items on cart and shrimp paste in oil to time as a public health control (4-hour rule). TPHC form filled out with the owner. Bean sprouts and raw shell eggs placed back into refrigeration. Containers of chicken were reheated to 165F and placed back into hot holding.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door propped open with a can of food. [CA] Keep door closed to prevent the intrusion of pests/vermin into facility. Food shall be stored a minimum of 6 inches off the floor. Food shall be stored inside the fully enclosed and permitted facility.
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
Food separated and protected
Inspector’s notes
Raw shell eggs stored over onions and cucumbers in the two-door upright cooler at the back of the kitchen. Raw chicken stored over beef and shrimp in the right-side upright freezer at the middle kitchen area. [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.
More about other findingOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Large gaps observed in ventilation hood filters above the cook-line. Several filters are in disrepair. Facility has not repaired ventilation hood filters as cited during the previous inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Hot and cold water available
Inspector’s notes
1. Hand sink at the front service line is capable of outputting water at a maximum of 74F. Per the owner, there is currently a plumbing issue with the sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water measured at 114F at the three compartment dishwashing 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.
More about water, plumbing, or sewage problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink in the kitchen obstructed by a rolling cart with a steam table on top placed directly in front of the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Cart was moved to the side.
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, May 13, 2026 · Original Source