More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 25, 2026
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quaternary ammonium sanitizer tablets are used in this facility. Test strips were not available. [corrective action] Provide test strips to ensure sanitizer is used at appropriate concentration - per label, 200 PPM to 400 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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed a can of "Raid" insecticide in this facility. [corrective action] Domestic insecticides may not be used in a public food facility. Remove the can from this facility. Recommend providing routine pest control service.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Observed a white chest freezer in the outdoor trash enclosure area. Freezer was being used to store packaged fish. [corrective action] Food and equipment must be within an approved fully enclosed facility. Move the freezer into the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Apr 25, 2026 · Original Source
Follow-Up Inspection
Jun 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 12, 2025 · Original Source
Routine Inspection
Jun 10, 2025
Pass
6 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu lacks the proper disclosure and reminder for the serving of raw fish items.
[CA] Provide consumer disclosure and reminder for the sale of raw or undercooked animal-derived foods.
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
Observed the use of a VacMaster VP230 to ROP raw meats without approval.
[CA] All equipment shall be approved, installed properly, & meet applicable standards. Discontinue use of the ROP machine until an SOP has been submitted and approved by this department. Machine impounded.
Removed machine or obtain SOP approval by 7/10/2025
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.
Facility preparing fish within the three compartment warewashing sink.
[CA] Food preparation shall only occur in approved areas. Discontinue use of the three compartment sink to prepare food. Use the sink approved for food preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A white chest freezer is stored in the outside dumpster room.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Relocate freezer into the storage room of the facility or remove freezer from the premises by 6/17/25.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed the use of charcoal box grills under the shared hood at the front cook line.
[CA] Equipment utilizing solid fuel shall be operated under a dedicated ventilation hood. Relocate charcoal grill to rear ventilation hood unused by other 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.
Facility is using a VacMaster to ROP raw fish, shrimp, chicken and pork stored within the reach in freezer and walk in fridge. Items lacked date labels. Facility lacks an approved HACCP or operating procedure. PIC stated the items were sealed less than 24 hours prior.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[COS] Vacum sealed chicken removed from bag at the time of inspection. Other items time labeled with a sealing date of 6/09/25. Items shall be removed from bags prior to 6/11/25.
Facility intends to submit an SOP for review and approval to utilize ROP for 48 hours or less.
Due to the high risk of possible growth and toxin production of Clostridium botulinum when using Reduced Oxygen Packaging method, we want to ensure a stringent safety protocol is in place before the use of ROP.
*If you plan to reduce oxygen package for less than 48 hours you may submit a standard operating procedure (SOP) to our department for review and approval, so a directive can made based on your SOP.
To submit the HACCP to California Department of Public Health, please see below:
HACPP details from CDPH: https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%20Library/FDB/FoodSafetyProgram/HACCP.pdf
CDPH retail food program service request application-HACCP plan review request: https://www.cdph.ca.gov/CDPH%20Document%20Library/ControlledForms/cdph8601.pdf
The section in the CRFC that specifies specialized food process or packaging potentially Hazardous food using a reduced oxygen packaging at retail that require HACCP:
114419 When a HACCP plan is required
(2) Packaging POTENTIALLY HAZARDOUS FOOD using a REDUCED-OXYGEN PACKAGING method as specified in Section 114057.1, except if the FOOD FACILITY uses a REDUCED-OXYGEN PACKAGING method to package hazardous FOOD that always complies with the following
standards with respect to packaging the hazardous FOOD:
(A) The FOOD is labeled with the production time and date.
(B) The FOOD is held at 41 degrees Fahrenheit or lower during refrigerated storage.
(C) The FOOD is removed from its package in the FOOD FACILITY within 48 hours after packaging.
114419.1. Contents of a HACCP plan
For a FOOD FACILITY that is required under Section 114419 to have an HACCP PLAN, the plan and specifications shall indicate all of the following:
(a) A flow diagram of the specific FOOD for which the HACCP PLAN is requested, identifying CRITICAL CONTROL POINTs and providing information on the following:
(1) Ingredients, materials, and EQUIPMENT used in the preparation of that FOOD.
(2) Formulations or recipes that delineate methods and procedural control measures that address the FOOD safety concerns involved.
(b) A FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of concern.
(c) A statement of standard operating procedures for the plan under consideration including clearly identifying the following:
(1) Each CRITICAL CONTROL POINT.
(2) The CRITICAL LIMITs for each CRITICAL CONTROL POINT.
(3) The method and frequency for monitoring and controlling each CRITICAL CONTROL POINT by the FOOD EMPLOYEE designated by the PERSON IN CHARGE.
(4) The method and frequency for the PERSON IN CHARGE to routinely verify that the FOOD EMPLOYEE is following standard operating procedures and monitoring CRITICAL CONTROL POINTs.
(5) Action to be taken by the PERSON IN CHARGE if the CRITICAL LIMITs for each CRITICAL CONTROL POINT are not met.
(6) Records to be maintained by the PERSON IN CHARGE to demonstrate that the HACCP PLAN is properly operated and managed.
(d) Additional scientific data or other information, as required by the DEPARTMENT, supporting the determination that FOOD safety is not compromised by the proposal.
In plain English
An issue that does not fit the common categories. Check the official wording for details.