Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Aug 20, 2026
Pass
2 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Some open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food residue and slime buildup was observed on the floor and the floor sinks located below the front equipment stands and below preparation and wash sinks.
[CA] Conduct thorough and regular cleaning on the floor areas.
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 garbage dumpsters were left open.
[CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Chemical laced garbage containers were used to store food products.
[CA] Stop using garbage bags to store food products or cover food containers. The manager voluntarily condemned and destroyed the food products which were stored in the garbage plastics.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Time as a public health control; procedures & records
Inspector’s notes
The time temperature records for the food products stored on the front counter area is not updated regularly.
[CA] If time as a public health control method is used, the time/temperature logs must be monitored and updated regularly .
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
Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
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.
The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine.
[CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
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.
Excessive grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood.
[CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.
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.
Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands.
[CA] Conduct a thorough regular cleaning on the floor area.
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks.
[CA] Conduct thorough and regular cleaning on the floor areas.
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
Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2026 · Original Source
Routine Inspection
Jan 29, 2026
Pass
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands.
[CA] Conduct a thorough regular cleaning on the floor area.
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.
Excessive grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood.
[CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.
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 garbage dumpsters were left open.
[CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
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.
Time as a public health control; procedures & records
Inspector’s notes
Time temperature labels posted on the food products are not changed when a new product is brought in to the service counter.
[CA] Please provide accurate time temperature labels for the food products stored at room temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple wet/soiled wiping cloths were stored on the counters and preparation tables.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Sticky rice stored on the steam table was measured at 110 °F. The manager said the product was cooked an hour ago.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The manager is advised to either reheat the product to 165 oF and keep it at the steam table above 135 oF, or time code it to be used in the next three hours. She decided to reheat the product to 165 oF (COS).
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 29, 2026 · Original Source
Follow-Up Inspection
Jul 23, 2025
Pass
2 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products.
[CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
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
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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 garbage dumpster was left open.
[CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The facility is using Kirkland's Flex-Tech garbage bags to store food products.
[CA] Cease and desist using trash bags to store food products. The manager removed the trash bags (COS).
Multiple fridge gaskets were dirty and accumulate debris in the interior in the bottom of fridge. Heavy debris built up on surface and handles of working equipment and utensils.
[CA] Clean and maintain equipments.
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.
Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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.
Repeated violation: The only hand wash sink located back in kitchen was blocked by a fan and inaccessible.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. The manager removed the fan (COS).
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple wet/soiled wiping cloths were stored on the counters and preparation tables.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands.
[CA] Conduct a thorough regular cleaning on the floor area.
There was an excessive spider web buildup on the wall above the three compartment warewash sink.
[CA] Clean the wall thoroughly.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
There is a gap between the screen door and the concrete floor in the back door.
[CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees working back in the kitchen were observed touching an unclean surface and go back to conduct food preparation without washing their hands.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employees were told to wash his hands and change his gloves (COS).
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.
An abundant grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood.
[CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.
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
The ice scoop for the ice machine was stored on an unclean surface.
[CA] All reusable utensils including the ice scoop must be stored on clean surface/container 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.
Official record from Santa Clara County Department of Environmental Health, Jul 1, 2025 · Original Source
Follow-Up Inspection
Dec 11, 2024
Pass
3 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline.
[CA] Do not use cardboards to line shelves or cover the floor area.
The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation.
[CA] Clean the screen covers of the makeup air and the exhaust fan regularly.
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.
Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
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, Dec 11, 2024 · Original Source
Routine Inspection
Nov 26, 2024
Conditional Pass
10 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
An abundant grease and oil accumulation was observed on the screens of the exhaust hood.
[CA] Conduct a regular cleaning on the exhaust hood.
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.
Only hand wash sink in kitchen is blocked by a fan and inaccessible.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. The manager removed the fan (COS).
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.
Open employees personal drinks and beverages were stored in the consumable ice container.
[CA] Please do not store any container, drink, beverage on the ice that is used for drinking.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee working on the manual three compartment warewash sink was observed touching both clean and soiled dishes without washing hand in between.
[CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple fridge gaskets were dirty and accumulate debris in the interior in the bottom of fridge. Heavy debris built up on surface and handles of working equipment and utensils.
[CA] Clean and maintain equipments.
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.
Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands.
[CA] Conduct a thorough regular cleaning on the floor area.
There was an excessive spider web buildup on the wall above the three compartment warewash sink.
[CA] Clean the wall thoroughly.
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.
Noddle and chow mein stored on the steam table were measured between 110 °F and 125 °F. The manager said the food products were cooked an hour ago.
CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The site manager said all the food products shall be discarded after two hours. However, there is not time/temperature logs. Please keep all hot-held foods on approved temperature of use time as a public health control method to keep these food products at or above 135 oF. The manager reheated the food products to 165 oF (COS).
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.