ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Apr 8, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Nonadjustable hand wash station at cook line measured at 114F. Available hand sink nearby.
[CA]: Nonadjustable hand sinks shall provide warm water between 100F - 108F.
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.
Nonadjustable hand wash station at cook line measured beyond 108F. Available hand sink nearby.
[CA]: Nonadjustable hand sinks shall provide warm water between 100F - 108F.
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.
MAJOR:
At the cook line prep table, egg noodles measured between 51F - 52F. Manager stated egg noodles were placed on prep table approximately 20 minutes prior to measurement.
MINOR:
Raw bean sprouts in plastic bucket at cook line measured between 45F - 47F. Manager stated it was removed from the refrigerator and placed out approximately 20 minutes prior to measurement.
[CA]: Potentially Hazardous Food shall be cold held at 41F or below.
[SA]: -Egg noodles were time marked to be discarded on the 4th hour after it was removed from temperature control. Time As A Public Health Control (TPHC) guidance provided.
-Raw bean sprouts placed in ice bath.
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.
MAJOR (comply by date: 4/7/26):
Upright dish machine was dispensing 0 ppm of Chlorine during active ware-washing.
MINOR:
Under counter dish machine at the bar was dispensing 0 ppm of Chlorine. No active ware-washing observed.
[CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine at all times
[SA]: Available 3 comp sink.
MINOR:
Washed and wet equipment stacked on top of each other.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 2, 2026 · Original Source
Routine Inspection
Jul 8, 2025
Pass
4 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bag of rice stored at dry storage area.
[CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Washed and wet 18 quart buckets stacked on top of each other at ware-wash area.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
2. Dish machine at bar area was dispensing 0 ppm of Chlorine sanitizer. Chlorine sanitizer bottle observed empty. No active ware-washing at the time.
[CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer at all times.
[COS]: PIC replaced Chlorine sanitizer bottle. Observed 50 ppm of Chlorine sanitizer.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility uses lactic acid as sanitizer at 3 comp sink but does not have method/equipment for testing sanitizer level.
[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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops stored in stagnant water.
[CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between 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.
Nonadjustable hand sink near cook line measured at 149F. Hand sink nearby available.
[CA]: Ensure water temperature at nonadjustable hand sinks is maintained between 100F - 108F.
[COS]: Water temperature at hand sink adjusted to 106F.
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, Jun 3, 2025 · Original Source
Follow-Up Inspection
Nov 22, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 22, 2024 · Original Source
Routine Inspection
Nov 20, 2024
Conditional Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing testing methods for Chlorine and Quat Ammonium sanitizers.
[CA]: Provide adequate testing methods for measuring Chlorine and Quat Ammonium sanitizer levels (ie test strips). Ensure dish machine is able to dispense 50 PPM of Chlorine sanitizer during mechanical ware-washing or 100 PPM of Chlorine sanitizer for manual ware-washing. For Quat Ammonium, 200 PPM of Quat Ammonium sanitizer shall be maintained when conducting manual ware-washing.
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.
1. Rear hand sink near 2 compartment sink's hot water valve/left valve was not dispensing water. Highest water temperature measured at 90F.
2. Bar hand sink's hot and cold water valve was not dispensing water. There is a middle valve that is able to dispense water. Highest water temperature measured at 75F.
[CA]: All hand sink stations shall be able to provide cold and warm water of at least 100F at all times. Ensure hand sink valves are operable at all times.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food handler training for employees not provided.
[CA]: ]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and 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.
MAJOR:
1.At the pasta making area, the only hand sink station did not have soap and single use towels.
2. At the bar area, the only hand sink station did not have soap.
[CA]: All hand sink stations shall be equipped with hand soap and single use towels in approved dispensers at all times.
[COS]: Employee restocked dispensers with single use towels and soap.
MINOR:
Rear hand sink near 2 compartment sink did not have single use towels in the dispenser. Another hand sink station with soap and single use towels nearby observed.
[CA]: All hand sink stations shall be equipped with hand soap and single use towels in approved dispensers at all times.
[COS]: Employee restocked dispenser with single use towels.
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.
At the bar hand sink station, liquid waste drains onto floor when the hand sink is used.
[CA]: Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
[SA]: Hand sink shall not be used temporarily until it is repaired. 3 compartment sink's first/left basin can be used as a temporary hand sink.
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.
*REPEAT VIOLATION*
Hand washing signs not posted at hand washing sinks used by employees.
[CA]: Ensure hand washing signs are available at all hand wash sinks at all times.
[COS]: Specialist provided hand wash stickers at all hand sinks.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee was handling personal cellphone and proceeded to go to the kitchen line to begin preparing food (touching food containers) without washing hands prior. No direct contamination observed.
[CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands.
[COS]: Specialist instructed employee to wash 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.