Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Jun 16, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Large stock pot of soft boiled eggs in water measured 80F while maintained on top of two soy sauce buckets across from the cook-line. Per staff, eggs had been boiled less than 2 hours prior.
Sliced tomatoes in a vegetable mix measured 75F while maintained on a shelf of the speed rack maintained in the center of the kitchen area. Per staff, tomatoes had been removed from refrigeration 1.5 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Soft boiled eggs were placed onto the stove and reheated to greater than 165F. Sliced tomatoes in vegetable mix relocated to walk-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.
Official record from Santa Clara County Department of Environmental Health, Jun 16, 2026 · Original Source
Follow-Up Inspection
Jun 9, 2026
Conditional Pass
9 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Center island preparation cooler observed inoperable and is used as dry storage.
[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.
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.
Numerous pots and containers of potentially hazardous foods measured at improper holding temperatures maintained on various surfaces throughout the kitchen, including pot of mackerel soup (77F) on rolling cart, two containers of beef short rib on rolling cart kept covered with lid (97F) on rolling cart, two containers of cooked pork on the non-functional center island prep cooler (113F-115F), one pot of braised pork belly on rolling cart (79F), and one container of lemon grass tofu (98F) on shelf adjacent to the walk-in cooler. Per the manager, items had been cooked between 30 minutes and 2.25 hours prior. Per the manager, aforementioned items are intended to be hot or cold held.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Pots of potentially hazardous foods were reheated to 165F on the stove and maintained hot. Other foods in smaller containers were uncovered and relocated to the walk-in cooler/walk-in freezer for 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.
Heavy accumulation of water on the floor throughout the back kitchen area of the facility.
[CA] Floors in the food preparation area shall be kept clean and dry.
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.
Pot of braised tea egg in soy sauce measured 77F while maintained on the shelf outside the walk-in cooler. Per the manager, item had been cooked 2 hours prior, and had been maintained in ambient to cool down prior to placement into the walk-in cooler.
[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] Employee was instructed to place pot of eggs into ice bath in the preparation sink and stir. After eggs measured below 60F, pot was relocated to the walk-in freezer for 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.
Time as a public health control; procedures & records
Inspector’s notes
Potentially hazardous foods held under time as a public health control at the front service line observed offered for sale after documented 4-hour time limit, including yam soup (10:10AM start time), mackerel pineapple (9:11AM start time), and chicken wings (10:11AM start time). Current time of inspection was 3:39PM.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Items were voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed chopping raw pork, proceeded to rinse hands in the three compartment warewashing sink without using soap, dried hands on a roll of paper towels maintained on a nearby shelf, picked up a bowl from a pile of dirty dishes on a countertop adjacent to the three compartment sink, then proceeded to the ice machine and attempted to scoop ice before being stopped and instructed to wash hands using soap in one of the dedicated hand wash stations.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility 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 food.
(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.
[COS] Employee properly washed hands with soap at the hand wash station at the front service line.
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.
Foods offered for consumer self service in the upright merchandiser refrigerator lack any form of labeling.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Three compartment warewashing sink observed used to conduct food preparation. Employee observed rinsing hands in the three compartment sink.
[CA] Three compartment sink shall be used for no other purpose than warewashing to prevent cross contamination. Dedicated one compartment preparation sink shall be used for food preparation. Hand wash stations shall be used solely for hand washing.
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.
Water measured at a maximum of 116F at the three compartment sink and the preparation sink.
[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.
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 9, 2026 · Original Source
Routine Inspection
Jun 2, 2026
Conditional Pass
12 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient of the walk-in cooler measured 45F.
[CA] Refrigeration shall be capable of maintaining at 41F or below during all hours of operation.
*Note: Preparation refrigerator at the cook-line observed turned off. Per manager, the preparation refrigerator does not work. No potentially hazardous foods observed stored inside the unit. Strongly recommend repairing preparation refrigerator to allow for adequate refrigeration space and ease of access in preparation of potentially hazardous foods.
2. Cardboard observed used to line shelving. To-go bags observed used to store food.
[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. Discontinue the use of to-go bags 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.
Approximately 7 slabs of partially frozen pork belly observed thawing on boxes of frozen catfish, in the three compartment sink, on the drainboard of the three compartment sink, in the preparation sink, and on top of meat slicer.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
*REPEAT VIOLATION*
Employee observed chopping up raw pork belly, then walked to the ice machine, lifted up openable panel, and attempted to use a bowl to scoop consumable ice before being stopped and instructed to wash hands.
Employee observed taking out the trash, then returned into the kitchen and attempted to handle a slab of pork belly maintained inside the middle compartment of the three compartment sink before being stopped and instructed to wash hands.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility 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 food.
(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.
[COS] Employees changed gloves and washed hands using soap.
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.
Prepackaged non potentially hazardous snack foods held at the front service area for consumer self service lack required labeling components. Prepackaged non potentially hazardous snack foods and various potentially hazardous foods/desserts held in the upright merchandiser refrigerator for consumer self service lack required labeling components.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
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.
Accumulation of brown, mold-like growth on the interior of the ice machine.
Clean tubs and clean metal inserts observed with brown soil/accumulation on sides while maintained on the top most and second top most shelf above the three compartment sink.
[CA] Food contact surfaces shall be maintained clean. Ensure ice machine is cleaned regularly at a rate frequent enough to preclude buildup. Ensure equipment that contacts food is adequately cleaned, and is stored in a location that does not result in contamination.
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.
*REPEAT VIOLATION*
Only hand sink in the kitchen lacked soap.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[SA] Employee left kitchen and returned with a squeeze bottle of soap.
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.
Approximately 3 flies observed flying around the kitchen area. Flies observed flying close to uncovered pieces of meat.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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.
Employee observed utilizing preparation sink. Wastewater from preparation sink discharged through pipe below observed overflowing onto the kitchen floor owing to strainer laden with food stored in the floor sink, and bits of food in the piping of the floor sink.
[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.
[COS] Employees cleaned out strainer and 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.
Water measured at 99F from all sinks throughout the facility (three compartment sink, preparation sink, hands sinks) at the start of the inspection. Per staff, the lowered water temperature was due to the fact that they had just used large amounts of water.
[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.
Facility must be capable of providing water at minimum 100F from the three compartment dish washing sink.
Ensure water heater is capable of meeting hot water demands of facility during all hours of operation.
[SA] After approximately 30 minutes, water remeasured at 103F from the faucet of the three compartment sink and the preparation 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.
*REPEAT VIOLATION*
Cooked pork belly measured 101F while maintained in a pot on the stove with the burner underneath turned to low. Per staff, item had been cooked approximately 1 hour and 20 minutes prior.
Numerous potentially hazardous foods measured between 43F and 45F while maintained in the walk-in cooler. Ambient of the unit measured 45F via probe. Per the manager, walk-in cooler at been reading below 41F 1 hour prior, before the delivery of cases of animal products resulted in the opening/closing of the unit.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Manager turned up the flame underneath pork belly. Cooked pork belly was reheated to greater than 165F. After leaving the door closed for approximately 50 minutes, ambient of the walk-in measured 42F via probe. Continue to monitor. If ambient does not reach 41F in the next hour, manager agreed to relocate all potentially hazardous foods to alternate refrigeration.
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.
At the start of the inspection, observed 6 slabs of partially frozen pork belly maintained vertically on sodden pieces of cardboard on the floor, leaning against boxes of frozen catfish near the three compartment sink. Parts of some of the slabs of pork belly observed directly contacting the floor. Employee immediately started picking up the slabs of pork belly and began stacking them on on top of another on a sheet pan maintained on top of a box of catfish.
Observed 3 additional slabs of partially frozen pork belly to the right of the cook-line also maintained on sodden cardboard on the floor while leaning up against boxes of frozen catfish. At least one of the slabs of pork belly observed contacting the floor.
[CA] Food intended for consumption shall not contact contaminated surfaces or the floor.
[COS] 9 slabs of partially frozen pork belly were voluntarily condemned and discarded with bleach due to adulteration.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
*REPEAT VIOLATION*
Braised pork and cooked pork belly measured between 52F and 53F while maintained in five lid or plastic covered containers in the walk-in cooler. Condensation observed on interior of plastic wrap of container covered with plastic. Per staff, items had been cooked yesterday, and maintained in the unit overnight to cool down.
Upon the start of the inspection, observed staff hurriedly wheeling a speed rack into the walk-in cooler. On the speed rack, catfish soup measured 109F, and braised tofu and soft boiled eggs measured 111F while maintained in two large pots (respectively). Per staff, items had been cooked approximately 2 hours and 30 minutes prior, and had been cooling in ambient since.
[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] Pork was voluntarily condemned and discarded with bleach due to improper cooling. Instructed staff to place pots of catfish and braised tofu/egg into ice baths. Items were stirred while in ice bath. After approximately 15 minutes, items measured between 63F and 68F. Catfish soup and braised tofu/egg relocated to walk-in freezer for 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.
Official record from Santa Clara County Department of Environmental Health, Jun 2, 2026 · Original Source
Follow-Up Inspection
Jan 28, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed pot of braised hardboiled eggs, mackerel in pineapple, and braised pork belly maintained at the front counter by the handwash sink. Items measured at 110F, 89F, and 120F, respectively. PIC stated that items were prepared approximately one hour prior and that temperature is monitored frequently. When items drop below a certain temperature, items are reheated at the cook line. Items maintained as is and is used to refill containers at the steam table.
Braised pork belly and shrimp maintained at the steam table measured between 110F at the top and 140F at the bottom.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were reheated at the cook line.
* This Division suggests utilizing larger pots to hot hold at the cookline rather that maintaining multiple pots of the same item due to limited cook space. This Division also suggests utilizing the steamer to hot hold items.
* This Division recommends utilizing lids to maintain hot holding temperatures at the steam table in addition to frequently stirring food items.
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 pots of opened foods and clean utensils stored near the hand wash sink in the front service area.
[CA] All food shall be separated and protected from possible contamination. Provide protective coverings for food and/or relocate open food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Front hand wash station partially obstructed with three large pots of food items.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Remove obstructions.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2025 · Original Source
Follow-Up Inspection
Jan 22, 2025
Conditional Pass
5 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Food items subjected to TPHC were observed still offered for sale after the maximum 4 hour time limit. Various items subjected to TPHC were not documented on log.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
Provide new temperature log and or updated written procedures upon follow-up inspection.
* TPHC written procedures were provided to PIC.
[COS] Items exceeding the maximum 4 hour time limit were removed and V&D. Times were provided/confirmed with PIC for all other food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hot water at the three-compartment sink measured at 110F.
[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.
Numerous large pots of braised pork belly, braised hardboiled eggs, and braised fish, maintained at the metal rolling cart measured between 90F to 110F. Manager stated that items were cooked approximately one hour and thirty minutes prior. No active cooling methods were employed. Managers stated that items will be kept stagnant for another one or two before being relocated into the walk-in refrigerator to continue the cooling process.
[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 an 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] Items were reheated on the stove to 165F to be properly cooled.
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.
PIC stated that PHF items maintained on the right half of the steam table, rather than subjected to time as a public health control (TPHC) are supposed to be kept on temperature control. Items measured as follows:
- Baked chicken - 87F.
- Braised pork belly with hardboiled eggs - 120F to 132F.
- Braised chicken - 115F.
- Lemon grass tofu - 77F.
- Mackerel with pineapple - 109F (fish maintained above sauce) to 141F
- Pork belly with shrimp - 120F.
Times for items above were documented inside log book for all food items offered. Items were maintained at the temperature danger zone for approximately 3 hours, with some exceeding 4 hours.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS/SA] Items maintained at temperature exceeding 4 hours were VC&D. All other items held for less than 4 hours were subjected to TPHC and shall be discarded after 4 hours.
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.
Kitchen employee observed utilizing three-compartment sink as a food preparation sink to prepare raw fish. Employee then set up three-compartment sink without first washing and sanitizing the entire sink.
[CA] The warewash sink, if used to wash wiping cloths, wash produce, or thaw food, shall be cleaned and sanitized before and after each specific use.
[COS] Instructed manager to drain solutions and to clean and sanitize sink before conducting ware washing.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 22, 2025 · Original Source
Routine Inspection
Jan 16, 2025
Conditional Pass
16 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed containers, bags, and boxes of food maintained directly on the floor inside the kitchen as well as inside the walk-in refrigerator and walk-in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed numerous employees conducting food preparation on top of boxes, buckets, stools, cutting boards on top of garbage bins, etc.
[CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
Observed containers of foods stored directly on top of each other with the bottom of the top containers in direct contact with the food item.
[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.
Observed walk-in freezer filled to the door with frozen food items stacked on top of each other. This Division, nor employees are able to walk inside the walk-in freezer. Bags of frozen food observed stacked all the way to the ceiling of the walk-in refrigerator.
[CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed approximately 4-5 cans of food items heavily damaged at the top and bottom seams.
[CA] Hermetically sealed items that are damaged at the seals shall be returned to vendor or discarded.
[COS] Instructed manager to remove damaged cans.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed large gas powered rice cooker in use at the front service area.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue use of gas powered rice cooker or relocate rice cooker under ventilation hood system.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed kitchen employee washing hands with gloves still donned on.
[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.
[COS] Instructed employees to properly wash 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.
Approximately 10+ containers of various cooked pork belly, pork spareribs, and braised pork maintained inside the walk-in refrigerator measured between 47F to 50F. Manager stated that items were either prepared yesterday, or this morning at approximately 3:00 AM in the morning, an elapsed time of more than 6 hours.
Observed numerous PHF items cooling in unapproved methods:
- Large pots full of soup, cooked vegetables, and proteins,
- Numerous metal containers filled with solid foods, kept covered and stacked on top of each other out in ambient temperature as well as inside the walk-in refrigerator.
- Large pots of soup maintained tightly covered with plastic and metal lids.
[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] All food items improperly cooled were VC&D.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed kitchen employee utilizing three-compartment sink to conduct food preparation and hand washing.
[CA] Utilize sinks for their designated purposes. The three-compartment sink shall only be used for ware washing.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed non restaurant equipment stored inside the facility. Center island food preparation refrigerator is inoperable and used as dry storage.
[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.
Observed gap below screen gate to the back of the facility.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Paper towel dispenser at the only hand wash station in the kitchen inoperable. At time of inspection, faucets at the hand sink were heavily encrusted and difficult to turn.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Instructed manager to provide paper towels.
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.
Thermometers not provided inside the walk-in refrigerator.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in refrigerator measured between 49F to 50F via IR.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
** Repeat violation - correct by comply-by date.
Observed wooden cutting boards heavily damaged.
[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 used to line shelves and storage rack for cans.
[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.
Hot water at the three-compartment sink measured at 105F. Hot water at the food preparation sink measured at 109F.
[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.
Numerous prepackaged non-PHF snack foods and various types of refrigerated desserts inside the merchandiser refrigerator provided for customer self-service lack labels.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
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.
Numerous PHF food items maintained out in ambient temperature measured between 70F to 80F. Manager stated that items were in active preparation, however, at the time of inspection, no active preparation was being conducted.
Numerous PHF items maintained inside the walk-in refrigerator measured ranging from 43F to 48F. Ambient temperature of the walk-in refrigerator measured between 49F to 50F.
[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.
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.
At time of inspection, heavy accumulation of food debris and water observed throughout the kitchen.
[CA] Floors in food preparation area shall be kept clean and dry.
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.
Time as a public health control; procedures & records
Inspector’s notes
Times for all PHF food items subjected to time as a public health control (TPHC) at the service line were not documented and/or were still being offered for customer consumption past the maximum 4 hours.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Times were provided for items prepared within the 4 hour limit. Items past the 4 hour were VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.