Follow-Up Inspection
Jan 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 9, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jan 6, 2026
Conditional Pass
13 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
A few wiping cloths noted on prep tables. [CA] Store wiping cloth in sanitizer bucket in between uses.
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.
More about cleaning or sanitizing problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of stem probe thermometers to measure internal food temperatures. [CA] Provide at least 2 stem thermometers.
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.
More about equipment or utensil issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
3 boxes of swai frozen fish found thawing on drainboard of 2 compartment sink and 2 bagged frozen chicken found thawing in standing water at 2 comp sink. [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.
More about food kept at an unsafe temperatureminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of light cover for bulb at hood. [CA] Provide light cover or replace with a shatterproof light bulb. Repeat violation.
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.
More about building upkeep issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Several uncovered food noted in walk in/freezer and prep units across from the cook line. Open bulk bags of soybeans/rice noted. Chili pepper container is missing a lid [CA] Keep all food covered /sealed during storage. Food noted on floor in walk ins and in kitchen. [CA] Store food 6 inches off of the floor. Observed a tray on top of the trash can with food on it. [CA] Do not use the trash can as a table/prep surface. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee wash hands with one glove on. [CA] Ensure gloves are removed and discarded in trash prior to washing hands thoroughly. Do not re-use/wash gloves. [COS] Employee was instructed to discard glove and 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.
More about handwashing problemsminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Unlabeled bulk dry ingredient containers. [CA] Label containers with a sticker label with ingredient name.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop stored on top of ice machine. [CA] Store scoop in a sanitary container between uses. Dirty dishes noted on drainboard and inside sink of 2 compartment food prep sink. [CA] Do not store/wash dishes at 2 comp food prep sink. Store all dishes in the 3 compartment ware washing sink. Provide a sign to distinguish between sinks.
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.
More about equipment or utensil issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy grease accumulation on hood filters (front of house), food grease/debris noted below 3 compartment sink where chemical bottles are stored and on all sink handles/faucets. Shelves are lined with foil [CA] Clean all filters and hand contact surfaces frequently (i.e. weekly).
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.
More about cleaning or sanitizing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Expired food handler cards noted. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Keep copies on site 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.
More about paperwork, training, or posting issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser at hand sink next to 2 comp food prep sink is not operable. [CA] Repair dispenser. [COS] A stack of paper towels was provided on the shelf temporarily until dispenser is repaired. Hand sinks across front cook line was blocked by large white gallon containers. A bowl and a stack of red baskets were blocking the hand sink next to 2 comp food prep sink. [CA] Keep all hand sinks accessible at all times. [COS]
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.
More about handwashing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw chicken above and next to fish/pork/beef in same container in walk in. Other raw animal proteins stored in the same container in walk in. [CA] Store animals proteins in separate container, i.e. fish in one container, chicken in one container, beef in one container etc. Follow the proper storage (see sticker that is on the walk in door). Re-organize and label all containers with animal type to ensure food is stored correctly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured quaternary ammonium at sanitizer dispenser at 3 comp sink at 0 ppm. [CA] Maintain a minimum of 200 ppm, repair unit. Container of raw noodles found stored directly on floor. Container was then relocated on top of cutting board on prep table. [CA] Clean and sanitize the cutting board. [COS]
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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source