ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Apr 3, 2026
Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiuse wiping cloths stored on the food preparation counters outside of a sanitizer solution between uses.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is following TPHC procedures for vermicelli noodles, spring rolls, and egg rolls (11 AM to 3 PM, then discard any unused food) as denoted on the TPHC form, but do not have a timer tracking when the food was initially removed from temperature control OR cooked.
[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 and discarded if not consumed or served within 4 hours.
[COS] PIC started timer for foods held under TPHC plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed two dead adult oriental cockroaches on the floor below the coolers in the back storage area. No live activity or other evidence of cockroach activity was observed at this time.
[CA]: The premises of each food facility must be maintained free of vermin.
[COS] The cockroaches were removed at this time and area sanitized.
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.
Observed sections of the flooring in the back preparation area to be chipped/damaged.
[CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the gasket of the right door for the two door upright cooler in the main preparation area torn.
[CA] Maintain equipment in good repair and ensure all refrigeration equipment is able to maintain PHF's at or below 41F.
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, Apr 3, 2026 · Original Source
Routine Inspection
Jul 24, 2025
Pass
7 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen raw meat observed to be thawing in a bucket on a cart adjacent to the meat slicer.
[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.
Cockroaches observed in the following locations:
- 1 live adult oriental cockroach under the 2 door freezer upright in the kitchen area adjacent to the hand sink
- 2 dead adult oriental cockroaches under a metal shelving unit directly to the left of the cook-line
- 15+ dead oriental cockroaches in a sticky trap underneath the left-most 2-door upright cooler in the same room as the 2 compartment prep sink
*PIC states that the facility gets a monthly pest control service
*No other live cockroach activity observed*
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.
[COS] PIC caught and killed cockroach.
*Strongly recommend getting a more frequent pest control service
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. Large amount of food buildup on walls behind the 2 compartment prep sink and the 2 compartment dish washing sink, as well as on the walls/floors behind and around the cook-line.
[CA] Clean regularly to prevent the buildup of food and thus preclude attraction of vermin.
2. Floor is peeling in the room with the 2 compartment sink. Tile is chipped on the side of the mop sink.
[CA] Repair and maintain to ensure that surfaces are cleanable, and to prevent the harborage of vermin.
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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is following TPHC procedures for vermicelli noodles, bean sprouts, summer rolls, and egg rolls (11 AM to 3 PM, then discard any unused food) as denoted on the TPHC form, but do not have a timer tracking when the food was initially removed from temperature control OR cooked.
[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 and discarded if not consumed or served within 4 hours.
[COS] PIC started timer for foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Three containers of beef broth (2 full, one half full) measured 48F-49F in the right-most 2 door upright cooler in the same room as the 2 compartment prep sink. Per the PIC, beef broth had been cooked yesterday and placed into the right-most upright to cool.
[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.
Cool foods using approved containers which facilitate heat transfer, such as metal.
Properly cool PHF's using shallow/smaller containers.
[COS] Beef broth that had been cooked last night was VC&D. See VC&D report.
____________
Minor violation:
Two full containers of beef broth measured 56F in the left-most 2 door upright cooler in the same room as the 2 compartment prep sink. Per the PIC, beef broth had been cooked this morning (approximately 1-2 hours prior) and placed into the right-most upright to cool.
[CA] Cool foods using approved containers which facilitate heat transfer, such as metal.
Properly cool PHF's using shallow/smaller containers.
[COS] Beef broth cooked this morning was transferred into smaller portioned containers and placed into ice baths to facilitate rapid cooling.
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.
Raw meat stored directly next to vegetables in the left-most 2 door upright reach-in in the same room as the 2 compartment prep sink. Raw meat stored directly over lettuce in the same refrigeration unit.
[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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Ice scoop handle stored in direct contact with ice. Dry storage scoop handle stored directly in contact with flour.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
2. Scissors stored in the crack between the wall and the 2 compartment prep sink.
[CA] Utensils meant for food preparation shall be stored in a sanitary manner.
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.