Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Oct 23, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the active use of ventless AutoFry without a ventilation hood. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.
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.
1) On the preparation counter, measured beansprouts at 68F. Per staff, beansprouts were recently transferred from the cooler. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] More ice was added into the beansprouts to facilitate rapid cooling.
2) Next to the cook line, measured pho broth at 98F. Per staff, broth was taken off the stovetop less than 2 hours ago for takeout orders. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, pho broth will be served or discarded within the next 4 hours. Recommend to keep pho broth at low temperatures (at least 135F) for takeout orders.
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, Oct 23, 2025 · Original Source
Routine Inspection
Oct 20, 2025
Conditional Pass
10 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for sanitizer (chlorine and quaternary ammonia). [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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed hose connected to the faucet at the warewashing sink without an approved backflow prevention device. Hose does not appear to be approved for use by plumbing ordinances. [CA] Discontinue the use of hose. Plumbing fixtures shall be installed in compliance with local plumbing ordinances.
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.
Observed heavy accumulation of dust in the vents above food preparation areas. Observed accumulation of grease and grime nearby the cookline. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handling raw shrimp and handling ready-to-eat produce without changing gloves or washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be changed and used as required. [COS] Specialist instructed employee to wash hands prior to handling ready-to-eat produce.
NOTE: Employees use hands for multiple foods including raw and cooked beef, beansprouts, and basil. Recommend to use serving utensils for foods to prevent direct hand contact.
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
1) Observed the active use of ventless AutoFry without a ventilation hood. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.
2) Measured the ambient temperature of the 1-door upright cooler at 49F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit has been repaired.
3) Observed the gaskets for the walk-in freezer are in disrepair, and door is difficult to close. [CA] Repair gaskets. Refrigeration units shall be maintained in good repair.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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.
**MAJOR** 1) On the preparation counter, measured beansprouts stored in water measuring 68F. Per employees, beansprouts were moved from the walk-in cooler to the counter 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] More ice was added to the container of beansprouts. The beansprouts remeasured at 41F.
**MINOR** 2) In the back 1-door upright cooler, measured cooked and raw beef at 45-48F. Per employees, beef was moved to the cooler 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cooked and raw beef was relocated to the walk-in cooler to facilitate rapid cooling.
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.
Observed raw shrimp stored inside the only handwash sink in the kitchen. [CA] Handwash station shall be fully accessible and unobstructed at all times. [COS] Employees relocated raw shrimp to the preparation sink. Ensure all food preparation takes place in designated sink.
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, linens: Proper storage and use
Inspector’s notes
1) Observed bowls without handles used as scoops for bulk ingredients. [CA] Provide approved utensils for use in bulk bins such as scoops with handles to prevent direct hand contact with food.
2) Observed the storage of yellow cloths in direct contact with food. [CA] Discontinue use of unapproved materials for food storage. Use only approved, food grade cloth or fabric implement for food storage.
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.
1) Observed working container of chicken stored on top of the trash can. [CA] Food shall be separated and protected from contamination.
2) Observed multiple foods stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least six 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.