Routine Inspection
Sep 14, 2026
3 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee taking out the trash, then returned into the kitchen and attempted to resume preparing bread dough before being stopped. When instructed to wash hands, employee proceeded to rinse hands without using soap. Observed employee working at the front service counter dropping two metal tins of moon cakes on the floor, thereby resulting in moon cakes falling and directly contacting the floor. Employee proceeded to pick up the moon cakes, put them back into the box, and stacked the boxes on top of one another on a shelving unit at the front service line. Employee then proceeded to take a customer's order and handle food without changing gloves or washing hands. *Note: Manager stated that moon cakes were not going to be served. Manager discarded tins of moon cakes. Observed employee working at the front service counter handling cash and coins, then proceeded to begin packaging a customer's order of food. [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. Or (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] Instructed employees to de-glove and 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.
More about handwashing problemsOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Numerous potentially hazardous foods measuring between 73F and 100F while subjected to time as a public health control did not have their time labeling filled out while maintained in the display case under heat lamps at the front service area, including fried shrimp balls, crispy taro balls, tofu, shrimp and chive dumplings, shrimp and tofu, fried crab balls, fried red bean balls, and shrimp and pepper. Per the manager, she had forgotten to fill out the time labeling today. Manager stated that items had been prepared between 2 hours and 4 hours prior, earlier this morning. *Note: At the time of inspection, heat lamps were turned off. [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] Tofu and shrimp/chive dumplings were voluntarily condemned and discarded due to improper use of time as a public health control. All other items were properly time labeled to be served or else discarded 4 hours after initially leaving temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
On a rolling speed rack at the entrance to the back kitchen, numerous hot dog buns measured 73F. Per staff, hot dog buns had been baked prepared approximately 4 hours prior, and they are usually stored in the upright warmer at the front service counter. At the time of inspection, upright warmer was turned off. On a table in the dining area, 10+ lotus paper-wrapped sticky rice measured 72F. Per staff, items had been removed from refrigeration approximately 3 hours prior. In the top-most steamer at the left side stack at the front service line, har gao measured 119. Observed lid of steamer maintained off of the steamer basket, on top of the other steamer stack nearby. Per the manager, har gao had been steamed approximately 2 hours prior. [CA] Potentially hazardous foods subjected to temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Hot dog buns were voluntarily condemned and discarded. Sticky rice in lotus paper and har gao to be served or discarded by 2 PM (4 hours after initially leaving temperature control).
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 record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source