Follow-Up Inspection
Feb 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Pass
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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 inspectionsRoutine Inspection
Feb 24, 2026
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A probe thermometer was not available at the facility at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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.
More about equipment or utensil issuesminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed the floor sink below the mechanical dishmachine and preparation sink to be slowly draining, where wastewater was being discharged onto the floors after running a partial cycle of the dish machine. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure the floor sink is able to drain properly when running the dish machine. [SA] Discontinue using the dish machine until the floor sink has the capacity to fully drain without discharging water onto the floors. Only conduct manual warewashing until repaired. The three compartment sink was set up for manual warewashing at this time.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin activity at the following locations: - One live adult cockroach in the electrical outlet behind the small preparation cooler near the kitchen entrance - One live adult cockroach on the preparation table between the small preparation cooler and preparation sink - One dead adult cockroach on the preparation table between the small preparation cooler and preparation sink - One dead adult cockroach on the upper shelf of the small preparation cooler - One live adult cockroach on the floor below the small preparation cooler near the kitchen entrance - One live adult cockroach in the electrical outlet at the back storage area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection and owner Linh Vu, have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
*Repeated Violation* Observed a leak below the middle compartment of the three compartment sink and at the mechanical dish machine [CA] Repair plumbing fixture and maintain in clean and good repair. Observed the waste water pipe outlet for the preparation sink and the drain line for the ice machine at the front service area to sit below the rim of the floor sink. [CA] Provide an air gap of 1 inch or twice the diameter of the piping above the pipe outlet and rim of the floor sink.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. Measured one container of cooked tofu in a cold top preparation insert at the main preparation cooler at 112F. The person in charge stated the tofu was cooked and subsequently placed into the cold top insert approximately 1 hour prior. [CA] After heating or hot holding, 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. 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] The violation was corrected by relocating the tofu to the walk in cooler to rapidly cool. 2. Observed one large pot of pho cooling at ambient temperature in front of the walk in cooler (measured at 176F). [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Not all food handlers possess a valid food handler card. [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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Remove/clean the accumulation of grime from the floors at the following areas: - Below the preparation coolers - Below the dry storage shelving - Below the three compartment sink [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Observed missing ceiling tiles around the exhaust hood. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*Repeated Violation* Observed knives wedged between the preparation tables and cold top coolers. [CA] Store equipment and utensils in a sanitary manner to prevent cross 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.
More about equipment or utensil issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Test strips were unavailable for measuring chlorine sanitizer were not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. The faucet for the three compartment sink was unable to reach all compartments. A bucket was required to fill the third compartment of the sink. [CA] Maintain the faucet so that it is capable of filling all compartments of the three compartment sink.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured multiple foods in the walk in cooler out of compliance at their respective temperatures: - Peanut sauce at 45F - Noodles at 53F - Sprouts at 53F - Pho at 51F - Tofu at 44F The person in charge stated that the cooler would lower its temperature after about 30 minutes of measurement. At the time of measurement, the ambient temperature of the unit was 61F (thermapen).After approximately 1 hour, the ambient temperature of this unit via thermapen measured at 39F. [CA] Re-evaluate the unit so that the defrost cycle does not impeded on regular operations and that all potentially hazardous foods are maintained at 41F or below. 2. Measured the following foods at their respective temperatures in the small preparation cooler at the main preparation area: - Mayonnaise at 50F placed in the unit approximately 3 hours prior - Sprouts at 51F placed in the unit approximately 3 hours prior - Sprouts in the cold top insert at 55F placed in the unit less than 1 hour prior The preparation cooler was determined to be inoperable at the time of this inspection and unable to maintain potentially hazardous foods at or below 41F. The ambient temperature taken via Thermapen measured at 54F. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] The above food items were relocated to an operable reach in cooler.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed missing outlet cover plates at the main food preparation area and at the back dry storage area which is contributing to the harborage of vermin. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Observed the front door propped open at the beginning of this inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. 3. Observed a jacket hung at the dry food storage rack and a purse stored on the upper shelf above 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. 4. Observed an uncovered personal beverage stored on the slicer [CA] Stored personal beverages covered and in an area to prevent cross contamination of food or equipment. *Repeated Violation* 5. Observed an inoperable ice machine at the back preparation area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 6. Observed cardboard installed on the back door. [CA] Install a doorsweep or similar device to eliminate the gap below the back 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.
More about signs of rodents or insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*Repeated Violation* 1. The small preparation cooler at the main preparation line near the kitchen entrance was determined to be unable to maintain potentially hazardous foods at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Discontinue using cardboard to line shelving. [CA] Maintain equipment durable, nonabsorbent, and easily cleanable.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 24, 2026 · Original Source
Routine Inspection
Aug 7, 2025
Pass
7 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Broken ice machine observed in the kitchen. Per employee, someone will take it away soon. [Corrective Action] Remove unused or broken equipments from the premise.
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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Shrimp and bean sprouts in the single door prep cooler in the kitchen was measured at 55 degrees Fahrenheit. Shrimp has been inside since yesterday and bean sprouts has been placed inside since this morning. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suiutable Alternative] The bag of shrimp was voluntarily discarded. The remaining bean sprouts will be discarded by 2:00 PM.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Handwash sink at the kitchen lacked paper towels in the paper towel dispenser and a container of water was stored in the handwash sink. Loose paper towels nearby and another suitable handwashing station nearby without opening doors. [Corrective Action] Store paper towels inside of the paper towel dispenser. Do not store anything in the handwash sink. 2. Paper towels observed stored outside of the paper towel dispenser in the restrooms. [Corrective Action] Store paper towels inside of the paper towel dispenser.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in the crevice between work table and prep coolers in the kitchen. [Corrective Action] Do not store knives in the crevice. Store knives in a clean and dry area.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient air and foods in the single door prep cooler were measured at 55 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Water leak from the bottom of the dishwasher. Per employee, the dishwasher is rarely used due to the leak. [Corrective Action] Ensure dishwasher is working properly.
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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
One of the restrooms is out-of-order. Per employee, the toilet flushes slowly. [Corrective Action] Ensure toilet is properly flushing.
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.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source