Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Jun 30, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the cook line stored at ambient temperature, measured silken tofu at 52F. Per PIC, tofu was removed from refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Tofu will be discarded within the next hour (within 4 hours of initial removal from temperature control). PIC added tofu to TPHC documentation during inspection.
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 30, 2026 · Original Source
Routine Inspection
Jun 29, 2026
Conditional Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured meat stored at ambient temperatures at 68F. Per employee, beef was relocated to ambient temperatures for thawing less than 30 minutes prior to temperature measurement. Observed no active preparation at time of inspection. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist directed employee to begin diligent preparation for meat. The meat was then returned to refrigeration unit 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.
Time as a public health control; procedures & records
Inspector’s notes
Measured cooked beef, pork, and fish cake from 98-108F. Per employee, foods were cooked 2 hours prior to temperature measurement and are kept on time control. No TPHC procedures are available for review at time of inspection. [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] PIC added time markings to foods at the time of inspection. Completed new TPHC documentation for BBQ for bibimbap, japchae, and fishcake during inspection.
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
Observed employees washing hands in the 3-compartment and the preparation sink. [CA] Handwashing shall occur in a designated handwashing 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.
1) Observed the only handwash station in the kitchen was partially filled with bowls and not readily available for use. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] Specialist directed employee to relocate bowls at the time of inspection.
2) Observed lack of a splashguard between the handwash sink and the drainboard of the 3-compartment and preparation sinks. [CA]
[CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
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
Actively working employees lack food handler cards for review. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working utensils 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.
Observed several old rodent droppings underneath the shelving in the front service area. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin.
Per PIC, facility receives monthly pest control services. No reports available for review at the time of inspection.
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 actively washing dishes in the preparation sink without the use of sanitizer solution. [CA] 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. 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 directed employees to set up the 3-compartment sink with chlorine sanitizer solution at the time of inspection.
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 meat thawing at ambient temperatures on food preparation rack. [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.
Official record from Santa Clara County Department of Environmental Health, Jun 29, 2026 · Original Source
Follow-Up Inspection
Jul 24, 2025
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured cooling blanched vegetables in sealed bag at 60F in three door refrigerator near rice cooker. Per PIC, it was cooked and cooled within last 1 hour.
[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] PIC opened the bag and stored at the top shelf of refrigerator 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, Jul 24, 2025 · Original Source
Routine Inspection
Jul 22, 2025
Conditional Pass
11 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee and manger washing hands at prep sink.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required at the hand wash sink in the facility.
[COS] Both washed hands in hand wash 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.
Accumulation of grease and food debris on floor near cookline and warewash area. Observed grease on wall behind rice cooker.
[CA] Walls and/or floors in food preparation area shall be kept clean.
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, linens: Proper storage and use
Inspector’s notes
Observed scoop for purple rice stored in room temperature 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.
Wiping towel stored in chlorine sanitizer measuring at 200 ppm or more.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 boxes of food or food related utensils stored on floor in small storage room and kitchen.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler cards for some employees in the facility.
[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.
Measured the following items at improper holding temperatures stored above prep table and on a stand in front of cookline:
- MUltiple containers of Tofu on ice: 57F
- Kimchi: 50F
- Beef: 60F
Per PIC, all the PHFs were taken out from refrigerator at 11AM.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
OR
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] PIC marked time for PHFs to be used with 4 hours from when it was taken out of temperature control, any leftovers shall be discarded.
Measured PHF such as cooked vegetables in metal container, raw beef, spam measured between 42-45F. Ambient temperature of the three doorrefrigerator(near rice cooler) is between 30F- 55F in different locations.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC moved the PHFs to a different refrigerator that is holding PHFs at 41F or below.
Measured kimchi and bean sprouts at 48F in front prep unit top insert.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Per PIC, it was stored in this unit at 11 am.
[COS] PIC will use TPHC (time as public health control) to use the PHFs within 4 hours from when it was taken out of temperature control or discard any leftovers.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Three door refrigerator near rice cooker and prep sink is not maintaining PHFs at 41F or below. Ambient temperature for some bottom areas of the refrigerator measures at 55F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gas rice cooker is stored outside the ventilation hood.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Measured cooked vegetables such as fern root, zucchini, carrots, spinach and bean sprouts between 48-51F in three door refrigerator (near rice cooker). These items are stored in small portions in clear bags stacked tightly together at the back end of the refrigerator in second row. Per PIC, these items were cooked and cooled yesterday and were not taken out of the refrigerator.
Measured cooked bbq pork in small container with covered lid at 104F in three door refrigerator near rice 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] PIC VC&D the cooked vegetables that were not cooled properly. See VC&D report.
Small container of bbq beef was stored in ice 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.
Chlorine measured at 0 ppm in dish machine.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Per PIC, existing attached container of chlorine is low and he will replace it with a new one.
Observed pink mold like substance on inside white panel of ice machine. It is not coming in contact with ice at this time.
[CA] Clean and sanitize the ice machine.
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, Jul 22, 2025 · Original Source
Routine Inspection
Dec 27, 2024
Pass
7 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
FOUND THE ROLL OF PAPER TOWELS OUTSIDE THE WALL DISPENSER AT THE HAND WASH SINK IN THE KITCHEN.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND EMPLOYEE'S FOOD AND A CELL PHONE STORED ON THE DRY FOOD SHELF NEXT TO FOOD RELATED ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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.
MISSING THE HAND WASH SIGN IN THE WOMEN'S RESTROOM. [CA] PROVIDE SIGN.
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.
FOUND THE NOODLES AT THE FRONT SERVING COUNTER AT 90F. [CA] KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE NOODLES HAVE BEEN OUT OF TEMPERATURE FOR HALF AN HOUR, PER OPERATOR AND THEY WERE RELOCATED TO THE 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.
FOUND A WIPING CLOTH STORED ON THE FOOD COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
MISSING THE CURRENT FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLERS CARDS. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE AND FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES.
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.
FOUND SOME FRUIT FLIES IN THE KITCHEN. [CA] ENSURE THE FACILITY HAS NO FRUIT 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.