Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jan 28, 2026
Pass
2 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Numerous flats of raw shelled eggs maintained above ready-to-eat food items inside the two-door upright refrigerator.
[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.
Tapioca pearls maintained in crockpot measured between 98F to 109F. Employee stated that boba was prepared about 2 hours prior.
Container of pate placed on top of inserts in the preparation refrigerator. Pate measured between 48F to 51F. Employee stated that pate was recently used to prepare an order.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Boba will be subjected to time as a public health control (TPHC) and will be served for an accumulated 4 hours. Container of pate was put in place of a container of non-PHF item inside the preparation refrigerator.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Follow-Up Inspection
Feb 18, 2025
Pass
1 recorded violation
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Vietnamese mayonnaise prepared contains raw shelled eggs.
[CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder.
(1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “mayonnaise contain raw eggs, or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients
(2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 18, 2025 · Original Source
Routine Inspection
Feb 12, 2025
Conditional Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Container of peeled hardboiled eggs maintained out in ambient temperature at the front service station where rice paper salad is prepared. Eggs measured at 63F. Owner stated that eggs have been out for more than one hour.
Two insulated pump dispensers of half and half milk and whole milk maintained out in ambient temperature measured between 45F to 46F. Owner stated that milk is refilled every hour.
Large pot of porridge maintained at the cook line measured between 111F to 116F. Owner stated that porridge was prepared about 2 hours prior.
Metal container of pate maintained at the cookline measured at 95F.
Aluminum tray of deep fried sticky rice maintained out in ambient temperature measured at 90F. Owner stated that item was prepared about one hour prior.
To-go container of meat ball in sauce maintained out in ambient temperature on the metal wire shelf adjacent to the cook line measured at 60F. Owner stated that item was taken from the food preparation refrigerator less than one hour prior to prepare an order.
Carton of raw shelled eggs maintained out in ambient temperature on the metal wire shelf adjacent to the cook line measured at 63F. Owner stated that eggs were also taken out approximately one hour prior to prepare an order.
Three cases of raw shelled eggs maintained out in ambient temperature on the floor in front of the two-door upright refrigerator measured at 67F. Owner stated that eggs were just purchased and employees were trying to organize refrigerator in order to store eggs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
* This Division recommends utilizing time as a public health control (TPHC). 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.
* TPHC written procedures provided and reviewed with owner.
[COS] Pot of porridge was reheated to 165F to be hot held at 135F. Pate was VC&D. All other food items were placed into refrigeration units 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Employee utilizing three-compartment sink to conduct food preparation and ware washing at the same time. Food preparation sink with integral drain board available for use.
[CA] Utilize sinks for their designated purposes. Discontinue conducting food preparation at the three-compartment sink.
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.
Employee observed eating inside kitchen in areas of food preparation.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Container of raw ground meat maintained above ready-to-eat food items inside the two-door upright refrigerator.
[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.
Numerous containers of food maintained directly on the floor inside the kitchen. Observed employee placing bowls on the floor during food preparation.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food preparation shall only occur in approved areas. Provide adequate space for food preparation.
Employee actively warewashing with bowl of chicken maintained on the drain board as well as the middle compartment of the three-compartment sink.
[CA] All food shall be separated and protected from possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee conducting warewashing skipped final sanitization step.
[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] Instructed employee to set up three-compartment sink and to sanitize all utensils just washed.
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.
The only hand wash sink in the kitchen lacked hand soap. Owner stated that employees wash hands at the front service area.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times.
[COS] Owner provided manual pump bottle of 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.
Container of frog legs thawing in ambient temperature.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee eating food with gloves still donned on. Employee then observed actively washing dishes and then attempting to begin food preparation with the same gloves still donned on.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in 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 foods.
(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.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
[COS] Instructed employee to properly 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.
Official record from Santa Clara County Department of Environmental Health, Feb 12, 2025 · Original Source
Routine Inspection
Nov 27, 2024
Pass
3 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Minor leak observed at the faucet of the dump sink in the front service area.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Numerous inoperable equipment observed inside the the facility:
- Two-door reach-in refrigerator used as a preparation service.
- PIC stated that refrigerator will be replaced with a preparation table.
- Popcorn kettle located in the upstairs attic.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cutting board of the three-door food preparation refrigerator observed heavily scored and stained brown.
[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
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.