Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Mar 17, 2025
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed numerous flats of raw shelled eggs and prepackaged tofu maintained at the opened faced refrigerator adjacent to the meat refrigerator measuring between 50F to 55F.
Observed numerous bags of raw whole chicken, portioned bags of raw chicken wings, and bags of raw pork maintained in inadequate ice baths with ice only touching the bottom. Items measured between 45F to 48F.
[CA] PHFs shall be held at 41°F or below.
[COS] Instructed employee to remove top half layer of ice so that PHF items sits lower inside the ice trough and container is able to maintain ice around PHF items. Raw shelled eggs and tofu were relocated to separate display refrigerators to immediately 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.
10+ rodent droppings observed on top of cardboard placed on pallets of rice. Manager stated that facility is serviced twice per month. Pest control reports were provided for review.
No signs of contaminated food observed.
[CA] Clean and sanitize area of old droppings.
The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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.
Hand wash station at the meat department lacked hand soap. Employee stated that the manual pump bottle of hand soap was maintained behind the meat slicer next to the hand sink.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Ensure hand soap and paper towels are readily available and easily accessible at all times.
[COS] Manual pump bottle of hand soap was relocated and maintained inside the wash basin.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Display refrigerator where raw shelled eggs, tofu, and rice noodles are maintained measured between 50F to 58F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[COS] Technician arrived on site and adjusted temperature of the refrigerator. At end of inspection, temperature of the display refrigerator measured between 40F to 42F.
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, Mar 17, 2025 · Original Source
Routine Inspection
Mar 11, 2025
Conditional Pass
11 recorded violations
minorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
At time of inspection, manager or "person in charge" not available.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 employee eating while packing green beans.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Hot water not provided at the hand wash sink between the meat and seafood department.
Cold water not provided at the hand wash sink outside of the walk-in refrigerators.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
- Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Hand wash sink in the middle of the seafood and meat department lacked hand soap and was completely obstructed with cases of raw meat. Hot water was also not provided; faucet observed inoperable.
Hand wash sink outside of the walk-in refrigerators lacked paper towels. Cold water was not provided; faucet observed inoperable; water provided was too hot to wash hands.
Hand wash sink inside the only restroom for employees lacked hand soap.
[CA] Handwashing facilities shall be equipped with warm water, handwashing cleanser, and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Hand soap and paper towels were provided at hand wash stations.
[SA] Employees are to temporarily wash hands at one-compartment of the two-compartment sink for washing produce, until cold water has been restored to 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.
Approximately 20-30 bags of bean sprouts maintained at the display refrigerator measured at 52F.
Three to four half-gallon jugs of soybean milk and various containers of prepackaged to-fu pudding maintained out in ambient temperature measured at 65F. Manager stated that soy milk and tofu are delivered hot in the morning between 9-10:00 A.M., and that after a couple hours, items are relocated into the beverage merchandiser. Items are picked up by and exchanged for fresh product daily by supplier.
Numerous flats of raw shelled eggs maintained at the display refrigerator at the right side of the facility measured between 47F to 48F.
Baskets of raw shrimp and sea snails maintained in inadequate ice baths with ice only touching the bottom of the containers. Numerous prepackaged raw chicken and raw fish maintained in the same area with ice only touching the bottom.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Bean sprouts were relocated to another display refrigerator to immediately cool. Soy milk and tofu pudding were placed inside beverage merchandiser to immediately cool. A layer of ice was added to the top of the baskets of seafood and raw proteins.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Manager stated that shellstock tags are discarded immediately after the entire lot of live shellfish is sold.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed customer walking around market with pet dog near opened food.
[CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees personal handbag stored on table where produce is being prepackaged.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee actively eating while packaging green beans. When instructed to wash hands, employee wiped hands with gloves still donned on using a wet rag maintained inside the two-compartment food preparation sink.
Observed meat department employee actively using cell phone and then conducting food preparation.
[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 employee to remove gloves and 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.