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
Routine Inspection
Aug 5, 2026
Pass
2 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Pork buns stored at room temperature at the register area subject to TPHC without time markings. Manager stated that the buns were produced at 1 pm and are to be discarded at 5pm.
[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] Pork buns labeled with a discard time of 5pm via a color coded clip system.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The hand wash sink at the front serving line and the kitchen entrance is clogged/ slow flowing. Hand wash sinks were blocked from use by bags (additional fully functional hand wash sinks available for use).
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Repair hand wash sink drain pipe so that hand wash sink can be used.
Email inspector a picture of the hand wash sinks when they have been repaired.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 5, 2026 · Original Source
Follow-Up Inspection
Sep 30, 2025
Pass
1 recorded violation
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Measured duck at 90F and pork at 110F in kitchen cookline area. No marking of TPHC. Per PIC, it was cooked about 30 minutes ago.
[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] PIC time marked the PHFs to use or discard within 4 hours from when it was taken out of temperature control.
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, Sep 30, 2025 · Original Source
Routine Inspection
Sep 24, 2025
Conditional Pass
13 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured pork and duck at 60F cooling in covered container in walk in cooler. Per PIC, it was cooked less than 3 hours ago.
[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.
[COS] Discussed with PIC removed covers to allow proper 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.
Observed chicken thawing in food preparation sink without running water.
[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.
Measured chlorine at 0 ppm in sanitizer bucket near hand wash sink at front area.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] Sanitizer measured 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of grease on ventilation hood used for baking and donuts. Observed gaps in ventilation hood in main kitchen cookline with grease accumulation.
[CA] Ventilation hood filters shall be maintained clean and good repair. All hood ventilation filters shall be in place and in 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.
Trash can on wheels blocking hand wash sink near food prep sink.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Trash can moved away from the sink.
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.
Observed floor shelves in walk in cooler accumulated with black mold like substance.
[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.
Time as a public health control; procedures & records
Inspector’s notes
Per PIC, the following PHFs are stored on TPHC but no time marking or any other indication of the PHFs being on time control.
- roast duck hanging at room temperature in front of cookline in kitchen measured at 86F
- fried chicken measured at 90F and chicken at 106F on buffet line counter
- Sticky rice filled with cooked veggies at 60F on buffet line counter
[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.
Ensure TPHC procedures are followed correctly and note down specific times for each colored clips used for PHFs to identify the correct time they were taken out of temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed few flies and small insects near front food display.
[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.
Accumulation of flour and grease on floors and walls in baking cookline area.
[CA] Walls and/or floors in food preparation area shall be kept clean.
Observed loose stainless steel panel with gaps at cookline area near two compartment food prep sink.
[CA] Repair the wall and close any gaps.
Missing or broken tiles on floor in the cook line.
[CA] Replace broken floor tiles with a smooth and of durable construction and 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.
Measured the following PHFs in front grab and go refrigerator at:
- Kimchi at 57F
- Duck feet and duck neck at 56F.
Per PIC, it was stored in the unit more then 4 hours ago. Ambient temperature of the refrigerator measured above 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC VC&D the PHFs. See VCD report.
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.