Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Sep 2, 2026
Pass
2 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed multiple foods (beansprouts, soup, etc) are cooling in deep containers in the walk-in cooler. [CA] 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.
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.
Measured the maximum water temperature at the 3-compartment sink at 88F. Per PIC, the water heater was broken this morning. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F as measured from the faucet throughout the facility. [SA] PIC repaired the water heater at the time of inspection. Measured the maximum water temperature at 110F. The temperature appears to be continually rising.
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, Sep 2, 2026 · Original Source
Routine Inspection
Aug 26, 2026
Conditional Pass
17 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed employee washing hands in the sanitizer compartment of the 3-compartment sink. [CA] Warewashing sink shall be designated for warewashing only. Hands shall be washed in designated handwashing 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.
Observed accumulation of food debris, grease, and grime underneath the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
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.
1) In the front 2-door preparation unit for holding banchan, measured beansprouts and cooked vegetables from 46-51F. Per PIC, foods were cooked and cooled 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were relocated to another refrigeration unit to facilitate rapid cooling.
2) At the preparation line, measured raw shelled eggs stored at ambient temperatures at 78F. Per PIC, eggs were relocated from refrigeration unit 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Eggs were relocated to under counter 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 accumulation of dirty dishes within the only handwash sink available in the kitchen, making the sink unavailable for use. [CA] Handwash sink shall be fully stocked and accessible at all times to facilitate proper handwashing. [COS] PIC relocated dirty dishes away from the handwash 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Facility lacks active Food Safety Manager Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2) All actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as food handler. Food handler cards shall be available for review on-site.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed storage of unused equipment (3-door preparation unit and ice machine) in the dining 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.
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 beef neck soup, cooked potatoes, and cooked fish cake stored on the preparation counter at ambient temperature while inside a deep pot or container. Measured foods from 88-98F. Per PIC, all foods were cooked 4 hours prior to temperature measurement. [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 improperly cooled foods were voluntarily condemned and discarded at the time of inspection. See VC&D report.
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.
Facility lacks metal probe thermometer for monitoring internal temperatures. [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.
Observed working foods stored on the floor of the food preparation area. Observed foods stored on the floor of the walk-in cooler and walk-in freezer. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls without handles used as scoops and stored directly inside bulk ingredient bins. [CA] Provide approved scoops with handles to prevent contamination and minimize hand 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.
Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of at least 50 ppm, or as per manufacturer's specifications.
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.
In multiple refrigeration units, observed storage of raw meat and raw shelled eggs over ready-to-eat produce, such as radish. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed accumulation of grime on refrigeration unit handles and on the sides of the cooking equipment. [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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed lack of adequate lighting at the cook line. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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 multiple instances of improper handwashing practices by employees, including:
- Employee handling dirty dishes, washing face and rinsing hands in the 2-compartment sink without the use of soap, drying hands on apron, then proceeding to conduct food preparation without an intermediate handwashing step.
- Employee handling soiled cloth, washing hands in the 3-compartment sink without the use of soap, then proceeding to conduct food preparation without an intermediate handwashing step.
- Employee handling soiled cloth, then proceeding to handle clean equipment without an intermediate handwashing step.
[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.
[COS] Specialist intervened and instructed employees to properly wash hands using the designated handwashing sink as required. Discussed handwashing policy with PIC.
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.
Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the front 2-door preparation unit at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until this unit is repaired.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 26, 2026 · Original Source
Follow-Up Inspection
Aug 28, 2025
Pass
2 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed package of raw pork thawing at room temperature. [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.
In the walk-in cooler, observed soups, fish cake, and potatoes are being cooled in a very large and deep pot/container. [CA] Separate foods into thinner or smaller portions. 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.
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, Aug 28, 2025 · Original Source
Routine Inspection
Aug 26, 2025
Conditional Pass
12 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Measured the ambient temperature of the 2-door and 3-door preparation unit at 58F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the refrigeration units are repaired.
2. Observed the refrigeration unit gaskets and handles are in disrepair. [CA] Repair and maintain equipment in good condition.
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.
Observed soiled wiping cloths are stored on preparation counters and continually used by employees to wipe hands. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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
**MAJOR** Observed employee washing hands in the preparation sink for less than five seconds, drying on a soiled wiping cloth, and handling raw fish with bare hands. [CA] Employees shall properly wash hands with soap, warm water, and dry using single use paper towels prior to handling foods or as required. [COS] Specialist instructed employee to properly wash hands. The fish was cooked for service.
**MINOR** Observed multiple employees washing hands in the preparation sink for less than 5 seconds without soap or single use towels. [CA] Employees shall properly wash hands and use the designated handwash sink for 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.
1. Observed three large and deep soup pots stored on the preparation counter. The soups measured between 98-113F. Per PIC, the soups were prepared and moved from the cook line 3 hours prior to temperature measurement. [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 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. [COS] All soups were voluntarily condemned and discarded. Discussed proper cooling or hot holding methods of soup with PIC.
2. At the front preparation counter, measured fish cake and sweet potato in a deep metal container from 108-113F. Per PIC, fish cake and sweet potato were prepared 1 hour prior to temperature measurement. [CA] 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. [SA] Fish cake and sweet potato were 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Facility lacks active food safety manager's certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. All actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as food handler. Food handler cards shall be available for review on-site.
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 employees washing pots and utensils in the 2-compartment sink without the use of sanitizer. [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] Specialist instructed employees to re-wash all equipment in the 3-compartment sink, and to run all equipment through the mechanical dishwasher.
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.
Observed accumulation of food debris, grease, and grime throughout the floors of food preparation area, especially at the cook line, and walk-in cooler. [CA] Routinely clean floors, walls, and ceilings.
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.
Observed multiple foods stored on the floor in the walk-in cooler and walk-in freezer. The walk-in freezer is excessively cluttered. [CA] Food shall be stored six inches above the floor and shall have adequate storage space to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working utensils at the cook line and at the rice cooker are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.
In the 3-door preparation unit and 2-door preparation unit, measured multiple Potentially Hazardous Foods including meat, tofu, beansprouts, and eggs from 55-60F. Per PIC, foods were moved to preparation units 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods were relocated to the walk-in cooler or upright 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.
Observed accumulation of grime on refrigeration unit handles and on the sides of the cooking equipment. [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.
1. Observed accumulation of dirty dishes in the handwash sink, making the sink unavailable for use. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC relocated the dirty dishes away from handwash sink.
2. Observed the cold water knob for the handwash sink is jammed and difficult to turn. [CA] Repair the cold water knob for handwash sink. The handwash sink shall have a potable supply of hot and cold water at all times to facilitate proper handwashing. [SA] Employees are able to adjust the knob with force.
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.