ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Jul 29, 2025
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured at 115F at the three-compartment sink and food 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.
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.
2-3 dead cockroaches observed on cobwebs between the wall of the three-door upright refrigerator and wall of the entrance into the kitchen.
No other live or dead activity was observed throughout the facility.
[CA] Clean and sanitize area of dead cockroaches.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source
Routine Inspection
Jul 28, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin:
- One dead cockroach observed on edge of cutting board at the hand wash sink at the front service area.
- One live German cockroach observed in-between the wall mounted shelf and FRP directly above the entrance into the kitchen.
- Cockroach feces observed accumulated between the shelving and wall throughout the kitchen.
- One live cockroach observed inside the crevices of the soap dispenser inside the kitchen. Dispenser observed with heavy accumulation of cockroach feces.
- One live cockroach observed in-between the crevices of the right side drain board of the three-compartment sink and undercounter dish machine. Cockroach appears to be carrying an egg sac and had crawled to the back of the machine.
2. Photographs were taken for documentation purposes.
3. Supervisor P. Mark was notified of the closure.
4. Notification: The person in charge during inspection, Vinh, has 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease and dust observed on ventilation hood and hood filters.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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.
Front hand wash sink at the time of inspection was partially obstructed with wiping towel maintained inside the wash basin.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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.
Undercounter dish machine measured at 0 PPM after wash cycle. At the time, not active ware washing was being conducted.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM, or per manufacturer specifications.
[SA] Temporarily utilize three-compartment sink for manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 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.
Wall adjacent to the cook line covered with foil and observed with heavy accumulation of grease.
[CA] Walls and/or floors in food preparation area shall be kept clean.
Numerous gaps observed in-between ceiling panels.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Hot water at the three-compartment sink measured at 108F. Hot water at the food preparation 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pans observed stored on floor below the burner.
[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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.
Bag of bean sprouts maintained out in ambient temperature. Owner quickly placed bean sprouts into the three-door upright refrigerator upon this Division's arrival. Bean sprouts measured at 52F.
[CA] PHFs shall be held at 41°F or below or at 135°F or 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.