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
Aug 11, 2026
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw short rib measured 49F while maintained in a bowl in the preparation sink. Per staff, it had been removed from refrigeration less than 25 minutes prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Short rib was relocated to the walk-in cooler.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee at the cook-line handle raw short rib, then attempt to resume cooking 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.
Official record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source
Routine Inspection
Aug 3, 2026
Conditional Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION*
Two dead cockroaches observed on the floor of the dry storage room.
*No other evidence of cockroaches observed.
Reviewed recent pest control service report.
[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.
Observed accumulation of brown and black slime-like substance on the interior panels of the ice machine.
[CA] Clean and sanitize regularly to prevent buildup.
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.
*REPEAT VIOLATION*
Numerous potentially hazardous foods measured between 52F and 55F while maintained in the prep cooler to the left of the cook-line, including raw beef, raw pork, tofu, squid, dumplings, and raw mackerel. Ambient of the unit measured 52F via probe. Per staff, items had been relocated from the walk-in cooler to the prep cooler at 10AM this morning.
Two bowls of raw shell eggs and a bowl of dumplings measured between 67F and 69F while maintained in ambient temperature on top of a prep cooler to the left of the cook-line.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] All potentially hazardous foods in the prep cooler were relocated to the walk-in cooler. Raw shell eggs and dumpling relocated to the walk-in cooler.
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.
Time as a public health control; procedures & records
Inspector’s notes
Noodles (for japchae) subjected to time as a public health control lacked time labeling while maintained in ambient on a prep table across from the cook-line. Per staff, noodles had been cooked 1 hour prior. Manager stated that he was aware of TPHC requirements, and had forgotten to place the time label sticker.
[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] Noodles were properly time labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Cook observed placing 6+ pieces of raw short rib onto the grill, then subsequently handled bowls and plates of ready-to-eat food.
When instructed to wash his hands, cook rinsed hands in the three compartment warewashing sink.
[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.
Three compartment sink shall not be used for handwashing.
[COS] Cook properly washed hands using 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.
*REPEAT VIOLATION*
Hand sink in the kitchen is incapable of dispensing any hot water. Hot water handle observed inoperable. Water measured 70F from the faucet.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 of the prep cooler to the left of the cook-line measured 52F via probe.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' food handler cards could not be provided.
[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.
Official record from Santa Clara County Department of Environmental Health, Aug 3, 2026 · Original Source
Routine Inspection
Oct 10, 2025
Pass
5 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
DEAD COCKROACHES INSIDE THE CLUE BOX IN THE BACK AREA NEAR WALK IN COOLER.
[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.
WATER AT THE HAND WASHING SINK IN THE KITCHEN WAS 75 F. PER PIC, HOT WATER CONNECTION WAS BROKEN.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
COLD HOLDING UNITS LACK THERMOMETER.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
LACK PROBE THERMOMETER.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
LACK TEST STRIPS.
[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.
KOREN FISH CAKE WAS LEFT AT ROOM TEMP.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] IF WANTING TO KEEP FISH CAKE ON A ROOM TEMP THEN TPHC PROCEDURE MUST BE FOLLOWED.
FOOD PREP COOLER WITH BEEF AND CHICKEN WAS MEASURED 44 F - 47 F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] REPAIR OR FIX THE PREP COOLER TO MAINTAIN TEMPERATURE AT MINIMUM 41 F.
WALK IN COOLER WAS MEASURED 50 F. AFTER 30 MINUTES IT WAS 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.