Follow-Up Inspection
Dec 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Dec 2, 2025
Conditional Pass
12 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop maintained inside ice machine with handle in direct contact with consumable ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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.
More about equipment or utensil issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw meats stored above open buckets of cooling soup. [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.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed two pitchers of water with black/grey lids with light brown mold-like growth on the spouts underneath the lids. Manager and employee stated that the pitches of water are cleaned and sanitized nightly. [CA] Ensure food contact surfaces and cleaned and sanitized. [COS] Instructed employee to discard water and to wash and sanitize pitchers. Chlorine sanitizer at the mechanical dish machine measured at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications.
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.
More about cleaning or sanitizing problemsminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has removed previously installed upright dish machine and replaced with a under counter dish machine. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Cease and desist usage of the dish machine until plans have been approved. ** Repeat violation. Submit plans by comply-by date. Failure to do so will result in equipment being impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed numerous buckets of frozen tripe thawing in standing water - in front of the hand wash sink in the kitchen, 4 buckets underneath the shelf in the dry storage room. [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.
More about food kept at an unsafe temperatureminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee utilizing bare hands to handle ready-to-eat sprouts and herbs. Same employee observed using phone and then handling food without first washing hands. [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.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Approximately 5-6 cooked beef rib bones hot holding in broth measured between 108F to 118F. Employee stated that rib bones have been maintained for approximately 1-2 hours. Container of ox tail maintained in hot holding unit measured between 133F for oxtail outside of the broth and 136F for oxtail inside the broth. Employees stated that oxtail has been maintained for approximately 1-2 hours. Raw bean sprouts maintained in water measured at 53F. Employee stated that bean sprouts are replenished every 1-2 hours. Raw bean sprouts maintained inside the two-door reach-in refrigerator measured at 45F. Ambient temperature of the refrigerator measured between 46F to 48F. Observed 3 plastic buckets of hot soup cooling inside the refrigerator. Employee stated that the soup was placed inside approximately 30 minutes to one hour prior. Boba maintained inside cooker measured at 117F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beef rib bones were reheated in large stock pot to 165F prior to hot holding. Temperature on the hot holding unit was increased. Ice was added to container of bean sprouts 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.
More about food kept at an unsafe temperatureminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Dish washing employee observed eating in the middle of ware washing and food preparation. Employees' personal food and opened beverages observed stored in areas of food preparation/opened food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food.
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.
More about employee hygiene or health policy issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
One employee lacked food handler card. Employee stated that he has been employed for approximately 2-3 months. [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.
More about paperwork, training, or posting issuesminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water not available at the hand wash sink in the kitchen. Faucet has been removed. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 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.
More about water, plumbing, or sewage problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employees personal cellphone stored inside serving bowl. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
More about signs of rodents or insectsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed 3 plastic buckets of hot soup cooling inside the two-door reach-in refrigerator, 3 plastic buckets of hot soup cooling inside the one-door upright freezer, and 6 buckets of hot soup cooling inside the two-door upright freezer. Buckets were filled almost to the top, with each bucket stored touching each other. All soups measured between 105F to 110F. Employee stated that soup has been cooled inside the refrigerators for approximately 30 minutes to an hour. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Cool foods using approved containers which facilitate heat transfer, such as metal. Properly store cooling foods in such a way to allow proper air flow. * Discontinue cooling large quantities of food inside reach-in 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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Follow-Up Inspection
Jul 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2025 · Original Source
Routine Inspection
Jul 16, 2025
Conditional Pass
11 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls used as scoops for dry ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
More about equipment or utensil issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the kitchen partially obstructed with a strainer maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 problemscriticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Beef ribs maintained inside the hot holding unit measured between 45F above the soup and at 53F for ribs submerged inside the soup. Employee stated that the beef ribs were taken out from the preparation refrigerator to reheat to a warm temperature approximately 30 minutes prior. Upon orders, the beef ribs are reheated again inside the large soup prior to service. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Discontinue reheated PHF items inside the hot holding unit. [COS] Instructed employee to reheat beef ribs inside large soup pot.
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 temperatureminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed numerous bags of frozen beef tripe thawing in buckets of standing water inside the dry storage room. [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.
More about food kept at an unsafe temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks test strips to measure sanitizer concentration and/or high temperature dish machine. [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.
More about cleaning or sanitizing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee's personal phone stored inside a bowl at the food preparation table. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Utilize provided lockers.
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.
More about signs of rodents or insectsminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee's bowl of chicken nuggets maintained on top of the food preparation refrigerator. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food.
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.
More about employee hygiene or health policy issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts maintained in water in ambient temperature measured at 58F. Employee added ice into the container. Bean sprouts later measured at 51F towards the end of the inspection. Observed large tub of prepackaged raw beef ribs and various types of raw beef cuts maintained out in ambient temperature. No active preparation was being conducted. Employee stated that the beef was delivered today and is going to be cooked. Observed stacks of cooked beef flank meat and/or beef brisket maintained above the load limit of the food preparation refrigerator measuring between 48F at the top and 43F at the bottom. Employee stated that the meat was sliced about 30 minutes to an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. Discontinue storing meats above the load limit of the food preparation refrigerator. [COS] Additional ice was added into the bean sprouts.
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 temperatureminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has removed the previously observed upright dishmachine and replaced with a high temperature undercounter dish machine. Facility has not received prior approval for the installation and and use of the dish machine. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Immediately cease and desist usage of the dish machine. Submit plan check application prior to comply-by date. Facility shall received approval from the this Division and completed the final plan check inspection to ensure equipment is installed as proposed on plans.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed janitorial sink slow to drain. No back-up of sewage observed. Observed kitchen hand wash sink slow to drain. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Investigate cause and repair in an approved manner.
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.
More about water, plumbing, or sewage problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Surface temperature of the high temperature dish machine measured at 143F via DishTemp. At time of inspection, no active ware washing was being conducted. [CA] Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher. Ensure surface temperature of utensils reached at minimum of 160F. [SA] Temporarily utilize the three-compartment sink for manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). ** Note: Undercounter dish machine did not go through plan check process. Cease and desist usage of the dish machine until equipment has been approved by this Division.
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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source