Follow-Up Inspection
Apr 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 1, 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
4 inspectionsRoutine Inspection
Mar 25, 2026
Conditional Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the center 2-door preparation unit at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed facility is using a countertop Cadco oven without a ventilation hood or prior approval from this Department. Per PIC, oven is used for toasting bread for banh mi. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to relocate oven under the hood or apply for approval and hood exemption to Plan Check Department.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed refrigeration units lack internal thermometers for monitoring temperature. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed active leak in the plumbing underneath the 3-compartment sink. Per employee, a work order has already been placed. [CA] Plumbing fixtures shall be maintained in good repair.
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.
More about water, plumbing, or sewage problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the handwash sink in the main cook line, observed paper towel dispenser is empty. Nearby napkins are stored in an open, uncovered container. [CA] Handwash stations shall be fully stocked and accessible at all times. Paper towels shall be stored in a safe and sanitary condition inside dispenser. [COS] Employee restocked the paper towel dispenser during inspection.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) In the center 2-door preparation unit, measured multiple Potentially Hazardous Foods including shrimp, beef, etc. from 50-53F. Per employee, foods in the preparation unit were stocked 3.5 hours prior to temperature measurement. Measured the ambient temperature of the preparation unit at 50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All Potentially Hazardous Foods were relocated to the walk-in cooler to facilitate rapid cooling. 2) Measured cooked beef flank inside the countertop warmer at 68F. Per employee, cooked beef was transferred from the walk-in cooler less than 2 hours prior to temperature measurement. The countertop warmer was not turned on. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cooked beef was reheated to 165F on the stovetop before being transferred to the countertop warmer. 3) On the preparation counter, measured cooked pork rinds stored at ambient temperature at 68F. Per employee, pork rinds were cooked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Pork rinds were relocated to the 2-door preparation unit to facilitate rapid cooling. Discussed keeping pork rinds on TPHC for future use. 4) On the preparation counter, measured beansprouts stored at ambient temperature at 71F. Per employee, beansprouts were relocated from the walk-in cooler less than 2 hours prior to temperature measurement. Observed beansprouts are placed into an ice bath that has melted. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] The remainder of beansprouts was discarded.
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 temperaturecriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in cooler, measured large, deep tray of cooked pork bone from 88-92F and cooked ginger/vegetable broth from 77-82F. Per employee, pork bone was cooked more than 2 hours prior to temperature measurement and the ginger/vegetable broth was cooked more than 4 hours prior to temperature measurement. Observed both containers of food were fully covered with plastic wrapping with condensation build-up. [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] Improperly foods were voluntarily condemned and discarded 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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Routine Inspection
Jul 15, 2025
Pass
3 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Inner upper board of the ice machine has a black mold like debris. [CA] Clean the internal of the ice machine to maintain.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack splash guard for the front hand washing sink. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the hand wash sink is installed next to a place where clean glasses and dishes are drying.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Two burner stoves were outside the canopy-type hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [SA] Adjust the equipments to provide 6 inches of clearance.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 15, 2025 · Original Source
Routine Inspection
Apr 28, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the front handwash sink: observed lack of a splash guard, and clean wares were stored next to the sink. [CA] Install an approved splash guard at the handwash sink and/or store clean equipment away from the sink to prevent contamination.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the rear dry storage area, inside dry bulk food bins: observed bowls/cups without handles being used as scoops, and observed handle of scoop was in contact with the food. [CA] Use approve scoops with handles. Ensure scoops are stored so that the handle is not in contact with the food.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in refrigerator measured 46F with a metal probe thermometer after the door was kept closed for 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and 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.
More about equipment or utensil issuesminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu offers undercooked egg (for rice plate dishes) but no consumer advisory was available. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the walk-in refrigerator: measured internal temperatures of various PHFs (meats, banh cong, pork, blood...) to be 47F. Some foods had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above [COS] Foods that were held for more than 4 hours were discarded. Other foods were moved to a different refrigerator or freezer. See VCD form. _____________ Minor violations: Inside the middle prep unit's prep insert: measured internal temperature of bi (shredded pork skin) to be 48F. Employee stated bi had been held since 11am today (less than 4 hours prior). Inside the rightmost prep unit: measured internal temperatures of shrimp and meat loaf to be 47F. Note: other PHFs in this unit measured 41F and below. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Apr 28, 2025 · Original Source