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
Routine Inspection
Sep 14, 2026
Pass
1 recorded violation
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed open containers of pickled carrots and daikon stored in the walk-in refrigerator. Observed plastic wrapped pieces of cooked beef stored in the walk-in freezer.
[CA] Ensure only prepackaged food is stored in the facility per permit allowance.
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, Sep 14, 2026 · Original Source
Follow-Up Inspection
Jun 9, 2025
Pass
3 recorded violations
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
At time of inspection, observed numerous boxes of frozen beef bones maintained out in ambient temperature. Employee stated that bones were delivered in the morning and is currently thawing prior to being used for preparation of soup at FA0281433.
Facility is currently permitted as FP76 - commercially prepackaged food, only.
[CA] Food must be from an approved source or properly documented.
Facility is to immediately cease and desist ALL food preparation within facility.
[COS] Cases of beef bones were removed immediately to be used for preparation.
** Note: 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 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.
Hot water at the hand wash sink inside the restroom measured at 74F.
[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.
Facility has removed a hand wash sink outside of the walk-in refrigerators and in place, installed a sink with a integral preparation table.
Sink with integral preparation table has not been approved.
[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.
- Facility is to remove sink with integral table and reinstall hand wash sink as it was previously approved.
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, Jun 9, 2025 · Original Source
Routine Inspection
Jun 4, 2025
Conditional Pass
6 recorded violations
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed facility conducting food preparation without the required equipment and approval from this Division.
Facility is currently permitted as "FP76 - commercially prepackaged food facility." At the time of inspection, observed numerous food preparation equipment - meat grinders, and two types of meat slicers.
Additionally, observed numerous containers of opened food maintained inside the walk-in refrigerators.
[CA] Food must be from an approved source or properly documented.
Facility is to immediately cease and desist all food preparation within facility. Facility is to immediately cease and desist maintaining any type of opened food inside facility.
[COS] Instructed PIC to remove all food preparation equipment and relocate any opened food.
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.
Observed approximately 5-6 bags of raw marinated beef short rib vacuum packaged and maintained inside the walk-in refrigerator. Item was not labeled with date and time at which item was packaged. Facility does not have an approved Hazard Analysis Critical Control Point Plan (HACCP Plan) for conduct reduced-oxygen packaging.
Manager stated that items were prepared and sealed yesterday upon the short ribs being delivered.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[COS] Items were relocated to food preparation facility, FA0281433 - Pho Ha Noi, to be cut opened.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility lacks food preparation sink to be able to conduct any type of food preparation.
[CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation 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.
Cases of food maintained directly on the floor inside the walk-in refrigerator.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand wash station in the warehouse lacked hand soap. Paper towel roll was maintained on top of the dispenser.
Hand wash sink in the restroom lacked hand soap and paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[COS] Hand soap and paper towels were provided for all hand wash stations.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks three-compartment sink to be able to conduct any type of food preparation.
[CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.
Immediately cease and desist all food preparation.
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.