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
Routine Inspection
Sep 3, 2026
Pass
5 recorded violations
minorCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
In the walk-in cooler, observed reduced oxygen packaged bags of cooked chashu that lacked date/time labeling. Per the manager, reduced oxygen packaged bags of pork are labeled with initial time of ROP pursuant to the ROP SOP's approved by this Department, but during the sous vide (cooking) process, the labels dissolve off. Manager was able to show other bags of raw, marinating pork belly that were properly time labeled with initial time of ROP that had not yet been sous vided. Per manager, the sous vided pork belly had been in ROP for approximately 20 hours.
[CA] Facility shall adhere to the ROP SOP's approved by this Department.
[COS] Instructed manager to cut open all bags of ROP'd pork.
Manager states that he will look to purchase non-dissolvable labels, or else print two copies of the labels at the initial time of ROP, one of which is placed on the bag during initial marinating process, and the other which is placed onto the bag as soon as the sous vide process is complete. Manager states that a time log will also be kept for initial time/date of ROP.
New, updated ROP SOP's to be emailed to this Department.
*Note: Facility has two sous vide cookers; Per manager, two pieces of ROP pork are cooked in each at a time (2x2, 4 in total).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the walk-in cooler, one 10-liter, lid-covered container and one 15-liter, lid-covered container of tea eggs in soy sauce measured between 46F and 47F. Per the manager and per a label on the container, tea egg in soy sauce had been boiled the day prior and placed into the walk-in cooler to cool down overnight.
On the same shelf in the walk-in cooler, another 15-liter, lid-covered container of tea eggs in soy sauce measured 66F via probe. Per the manager and per a label on the container, tea eggs in soy sauce had been boiled earlier this morning, approximately 4.75 hours prior, and placed into the unit to cool down.
Manager stated that staff arrive in the morning at 7AM to cook the eggs and prep, and that they are supposed to use ice baths.
[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] Tea eggs improperly cooling since yesterday were voluntarily condemned and discarded. Tea eggs improperly cooling since this morning were portioned into smaller containers, placed into ice baths, and relocated to the walk-in freezer.
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.
Tea eggs in soy sauce measured between 131F and 132F while maintained in the steam table across from the cook-line. Per the manager, tea egg in soy sauce had been reheated to 165F prior to being placed into the steam table.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA] Tea eggs to be served or discarded by the end of lunch service (less than 4 hours after initially leaving temperature control). Staff increased the temperature setting on the steam table.
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 two large tubs of raw, marinated chicken stored directly above pots of ramen broths.
[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.
Soap was available in the dispenser at the hand sink adjacent to the warewashing area. However, it was very difficult to dispense. Per the manager, the batteries get stuck this dispenser, and must be pushed back into place occasionally in order for the motion activated sensor to dispense soap.
[CA] Provide handwashing cleanser in an operable dispenser at handwash stations at all times.
[COS] Manager pushed the front panel of the automatic dispenser back into place. Observed dispenser is capable of properly dispensing soap.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 3, 2026 · Original Source
Follow-Up Inspection
Mar 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Routine Inspection
Mar 11, 2026
Conditional Pass
9 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed loading soiled dishes into the small, under-counter mechanical dishwasher located at the front service area, then proceeded to handle the clean dishes that had just been ran through the aforementioned mechanical dishwasher.
*Note: Employee was also observed loading soiled dishes into the large, mechanical dishwasher in the kitchen, and then handling the clean dishes. However, the large mechanical dishwasher is not capable of dispensing chlorine at 50 ppm. See K14M.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility 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 food.
(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.
[COS] Contaminated dishes were re-ran through the small, under-counter mechanical dishwasher (50ppm chlorine).
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.
Facility has not submitted plans or specs for any of their three vacuum packaging machines, or either of the two sous vide cookers maintained in the kitchen area.
[CA] Facility shall submit photos and specs to DEH Plan Check at dehplancheck@deh.sccgov.org
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Soft boiled eggs in soy sauce measured 118F while maintained in the steam table directly over one of the sous vide machines, to the left of the entrance of the kitchen. Per the manager, staff had taken the eggs out of the walk-in cooler 1 hour prior, and were attempting to reheat the eggs to 165F for the intention of hot holding. Manager states that he had repeatedly instructed staff to reheat in a pot on the stove to 165F before placing the eggs into the steam table.
[CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.
Discontinue the use of the steam table to reheat potentially hazardous foods, as the unit is designed to maintain at 135F or above, but not to reheat to 165F within the space of two hours.
[COS] Soft boiled eggs in soy sauce served or else discarded by the end of lunch (2:00PM).
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.
Numerous duck breasts in reduced oxygen packaging measured between 50F and 52F while maintained on a shelving unit in the walk-in cooler. Per the manager, the duck breasts had been sous vided at their other facility, Taishoken (San Mateo), the day before, had been delivered yesterday, and had been cooling in the walk-in cooler ever since.
Numerous pieces of pork belly measured between 47F and 49F while maintained in condensation filled, reduced oxygen packaging in the walk-in cooler. Per the manager this particular batch of pork belly had been sous vided in this facility yesterday, and had been cooling in the walk-in cooler since then.
[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 of the aforementioned items were voluntarily discarded.
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Minor violation:
Numerous pieces of pork belly measured between 57F and 68F while maintained in condensation filled, reduced oxygen packaging in the walk-in cooler. Per the manager this particular batch of pork belly had been sous vided in this facility today, less than 4 hours prior.
[CA] See cooling requirements above.
[COS] Bags were cut open, and pork belly was placed into ice baths to facilitate rapid cooling.
*Note: See K18M.
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.
1. Facility is conducting sous vide for pork belly. Per the manager, pork belly is first vacuum sealed, then placed into a hot water bath in which it is cooked at 155F using a sous vide cooker. Two sous vide cookers observed in the kitchen area, one of which was in active use to cook pork belly. After being cooked, pork belly is placed into the walk-in cooler to cool down overnight. It is then cut open the next day to be used for service. Numerous bags of reduced oxygen packaging pork belly observed throughout the walk-in cooler. Some of the bags observed to be properly vacuum sealed, with no visible air; However, other bags observed with some air inside of them; Manager states that one of the ROP machines is not expelling air properly prior to the sealing process.
[CA] Discontinue conducting sous vide (and reduced oxygen packaging) of any products in the facility until approval is granted by this Department.
Facility shall be required to submit written SOP's that detail how the pork is to be handled, prepared, sealed, cooked, properly cooled, cut open, and roasted during a period that is to not exceed 48 hours, and complies with all time labeling requirements.
Further evaluation will follow.
Email all inquiries to maverick.chin@deh.sccgov.org
[COS] All bags of reduced oxygen packaging pork that had been cooked today were cut open. All bags of reduced oxygen packaging pork that had been cooling improperly since yesterday were voluntarily discarded. See K09M.
2. Numerous packages of reduced oxygen packaging cooked duck breast observed maintained on a shelf in the walk-in cooler. Per the manager, it had been delivered from their other facility, Taishoken (San Mateo), yesterday.
[CA] Discontinue the transport of reduced oxygen packaging foods across county lines. Facility may be required to obtain a PFR (processed food registration) to do so.
[COS] Reduced oxygen packaging duck breast was voluntarily discarded due to improper cooling. See K09M.
*Note: Consulted with G. Gonzalez.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION*
Chashu, cooked bamboo shoots, and numerous noodles subjected to time as a public health control lacked time markings while maintained on counters or racks next to the cook-line. Per staff, items had been taken out of the walk-in cooler at 10:30AM in preparation for lunch service.
[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] Items were properly labeled for discard at the end of lunch service, at 2:00PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher in the kitchen area while in active use to wash various utensils and dishes.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Facility shall discontinue the use of the mechanical dishwasher in the kitchen until it can be repaired to output chlorine at 50ppm. In the meantime, facility shall utilize the small, under-counter mechanical dishwasher (50ppm) located at the front service area. Any dishes that are too large to fit into the aforementioned machine shall be manually cleaned via wash, rinse, sanitize in the three compartment sink.
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).
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Minor violations:
1. Accumulation of black, mold-like substance on the interior panels of the ice machine.
[CA] Clean regularly to prevent buildup.
2. Cleaned, wet containers observed stacked up in a manner that does not facilitate air drying on racks near the three compartment sink.
[CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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.
Soft boiled eggs, chili garlic oil, and blanched edamame measured between 44F and 49F while maintained in the upper inserts of the prep cooler directly to the left of the kitchen entrance. Per the manager, items had been taken out of the walk-in cooler 1 hour prior for service.
Numerous potentially hazardous foods measured between 42F and 43F while maintained in the walk-in cooler. Ambient of the unit measured 43F via prove. Per staff, the walk-in cooler has been having problems, and they are looking to replace the condenser unit. Manager states that an internal thermometer measured the temperature of the walk-in cooler at 41F at 10:30AM, prior to the start of lunch service. After leaving the door closed for 45 minutes, ambient of the walk-in cooler measured at 41F.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Soft boiled eggs, chili garlic oil, and blanched edamame relocated to the lower portion of the prep cooler.
Facility has scheduled a refrigerator technician for Friday, and has agreed to continually monitor the temperature of the walk-in cooler using available probe thermometers.
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.
Handwash sink at the front service area partially obstructed with buckets and a dust pan + sweeper placed directly in front.
[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.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Aug 12, 2025
Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chlorine test strips to test concentration of dish machine on site. [CA] Provide chlorine test strips.
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
Observed an employee touching their hat with their hands in the kitchen area. [CA] Properly wash hands with soap, warm water and dry using single use paper towels in between task. [COS] Operator directed to stop what they were doing and wash their hands prior to going back to their task. No active contamination observed.
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.
Time as a public health control; procedures & records
Inspector’s notes
Found the following items under time as a public health control (TPHC) without time mark or time logs: soft boiled eggs, chasu and noodles. Per operator, facility is open between 11:30am to 2:00pm. [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] Operator directed to time mark PHFs, although facility is open for less than 4 hours, documentation is still required when using TPHC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured container of soft boiled eggs holding between 44F - 46F in 3 door cold top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 12, 2025 · Original Source
Routine Inspection
Nov 4, 2024
Pass
9 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a current food manger at the time of inspection.
[CA] Obtain a food manger certification within 60-days and food handler cards for all employees within 30-days.
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.
1. Shelving within the walk in is starting to rust off and have debris build up on them.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Recommend having new shelving installed within the walk in.
2. Dust build up on the fan guards of the walk in.
[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
1. Two cooking pieces of equipment (Low two burner stoves) are outside of the hood system.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
*NOTE* If new equipment is installed within the facility, facility will have to go through plan check.
A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
2. Screen are missing on light fixtures within the back dry storage room.
[CA] Replace the missing cover within the light fixture.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Flooring of the walk in freezer is starting to bulge up off the ground.
[CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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.
1. Noted a frozen bag of steak on the floor of the walk in. Bag was not torn.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
2. Bulk containers in the dry storage area and around the kitchen area are not labeled.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cutting boards around the 3-compartment sink have a mold like substance on them.
[CA] Dispose of the cutting boards if they cannot be cleaned properly. Recommend having cutting boards thrown away.
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.
Prep table closest to dish washer was measured around 46*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend lowering temperature or having unit serviced by contractor.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Multiple pieces of equipment on top of the walk in and around the mop sink area that is no longer in use.
[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.
1. Small room in the back of the facility has a lot of floor around the ground and under equipment.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
2. Large hole noted on top of the water heater.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.