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
Follow-Up Inspection
Apr 15, 2026
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility utilizes chlorine beach as sanitizer but have pH test strips.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Obtain chlorine test strips.
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.
Chlorine sanitizer at the three-compartment sink measured at 25 PPM.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Chlorine bleach was added to sanitizing bringing the concentration to 100 PPM.
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.
Bean sprouts observed maintained in a colander with ice on the bottom of a separate container. Bean sprouts were measured at 63F.
Rice maintained inside both rice cookers measured between 120F and 122F. Owner stated that rice was cooked in the morning at approximately 10:30 to 11:00 AM.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Ice was added directly on top of the bean sprouts to immediately cool. Rice was reheated in the microwave to above 165F before being returned into the rice cooker to hot hold at 135F and above.
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, Apr 15, 2026 · Original Source
Routine Inspection
Apr 10, 2026
Conditional Pass
9 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grime observed on handles of the food preparation refrigerators.
Accumulation of grime and food residues observed on and around the food preparation table close to the rear door of the facility.
[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.
Bean sprouts maintained in ambient temperature measuring at 63F. Employee stated that bean sprouts were taken out 15 minutes prior from the refrigerator.
Two colanders of cooked vermicelli maintained out in ambient temperature measuring between 70F to 94F. Manager stated that noodles were prepared about an hour prior and is maintained out until orders.
Plate of sliced tomatoes maintained above the top inserts of the food preparation refrigerator measuring at 56F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items on top of the inserts. Place food directly into the containers intended to be used for the preparation refrigerator.
[COS] Ice was added to bean sprouts to immediately cool. Colanders of vermicelli were relocated into the walk-in refrigerator to immediately cool.
** Repeat violation.
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 employee removing utensils from the only hand wash station in the kitchen upon this Division's entry into the kitchen.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing.
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
Green cutting board at the cook line observed heavily scored and stained.
[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
Observed cardboard and newspaper lining floors throughout the kitchen.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Plastic container of cooked red rice maintained inside the walk-in refrigerator measured at 47F. Employee stated that rice was from the night before and has not been taken out of the refrigerator since.
Four bowls portioned bowls of red rice maintained inside the food preparation refrigerator measured between 45F to 48F. Manager stated that rice was also prepared from the night before and has been kept inside the refrigerator since.
Plate of cooked white rice maintained inside the preparation refrigerator measured at 52F. Manager stated that the white rice was also from the night before.
Two plastic containers of pho broth maintained inside the walk-in refrigerator measured at 56F. Manager stated that the broth was prepared the previous day.
[CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within and additional 4 hours.
Approved cooling methods include:
1) Placing the food in shallow pans.
2) Separating the food into thinner or smaller portions.
3) Using rapid cooling equipment (Ex. blast chiller).
4) Using containers that facilitate heat transfer (ex. stainless steel).
5) Adding ice as an ingredient.
6) Using ice paddles.
7) Using an ice bath and stirring frequently.
8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] All PHF items were VC&D due to improper 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 employees actively eating and employees half eaten food stored in areas of open food and/or food preparation areas.
[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, food contact surfaces, and food storage areas.
** Repeat violation
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.
Walk-in refrigerator lacks thermometer.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Hot water at the three-compartment sink measured between 117F and 118F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 5+ plastic bags of cooked beef bones cooling on top of flatten cardboard boxes on the floor. Observed bulk ingredient bags and bag of rice maintained directly on the floor. Cases and bags of food maintained directly on the floor inside the walk-in freezer. Container of spices maintained directly on the floor underneath the food preparation table.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Box of shallots maintained inside the void on the backside of the food preparation refrigerator.
[CA] All food shall be separated and protected from possible contamination.
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, Apr 10, 2026 · Original Source
Routine Inspection
Jun 11, 2025
Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked rice inside both rice cookers measured between 120F to 125F. Employee stated that the rice was prepared today at approximately 12:00 PM at which the rice was hot.
Bean sprouts maintained out in ambient temperature in an inadequate ice bath with ice only touching the bottom of the strainer. Bean sprouts measured at 60F via IR. Employee stated that a new bag of bean sprouts was just brought out.
Numerous PHF items stored above the top inserts of both preparation refrigerators measured as follows:
- Sliced tomatoes - 52F - employee stated that the tomatoes was sliced less than one hour prior.
- Plates of cooked beef - 46F to 51F - employee stated that beef was just used for orders less than one hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Cooked rice was immediately removed from the rice cooker to cool. Bags of ice was placed directly on top of bean sprouts to immediately cool.
* Discontinue storing food items above the refrigerated top inserts. Place food inside containers. Place containers directly into the designated areas of the preparation 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' three-year food handler cards are all expired.
[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.
Observed one live fly inside the kitchen.
[CA] Use any and all approved methods to abate live flies.
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.
Observed employees eating inside the kitchen in areas of food preparation; half eaten tangerine placed on food contact surface.
[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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed tongs used to handle raw marinated cornish hen stored inside the container with the handle in direct contact with food item.
[CA] Store utensil handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Containers of food maintained directly on the floor:
- Barrel of raw beef during active preparation.
- Pots of soup inside the walk-in refrigerator.
- Numerous containers of food inside the walk-in freezer.
[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.
Accumulation of grime observed on door handles of preparation refrigerators in the kitchen.
[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.