Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Jun 15, 2026
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
On the floor in the walk-in cooler, a large stock pot of cooked jujube, pears, and white fungus measured 49F (Xu Er Li Tang - sweet chinese soup). Per staff, item had been boiled yesterday and maintained inside the walk-in cooler overnight to cool down.
[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] Chinese soup was voluntarily discarded due to improper 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.
Official record from Santa Clara County Department of Environmental Health, Jun 15, 2026 · Original Source
Routine Inspection
May 26, 2026
Conditional Pass
13 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Cutting boards stored directly on the floor. Clean pots stored directly on the floor.
[CA] Equipment contacting food shall be stored in a sanitary location.
2. Preparation sink observed used for warewashing. Three compartment sink observed used for the storage and thawing of foods.
[CA] Preparation sink shall be used for food preparation. Three compartment sink shall be used for warewashing.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Facility has attached a plastic cylinder to the pipe that discharges from the prep sink into the floor sink. Cylinder is visibly soiled.
[CA] Remove unapproved plumbing modification.
2. Condensate line from upright steamer is draining into a 1 gallon bucket. Bucket observed 3/4 full with water. Per staff, they empty the bucket every hour.
[CA] Waste lines shall drain into a floor sink or other approved receptacle into the approved sewerage system.
3. Heavy accumulation of caked on grease and old food on piping and gas lines behind the cook-line.
[CA] Maintain clean to prevent the attraction of vermin.
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.
Bowl of frozen shrimp thawing in standing water in the right-side compartment of the three compartment 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.
*REPEAT VIOLATION*
Visibly soiled wok observed inside the preparation sink. Employee walked over, scrubbed it down with a steel wool and rinsed it with water, then attempted to put ingredients inside to begin cooking before being stopped.
[CA] Food contact surfaces shall be manually washed, rinsed, and sanitized (100 ppm chlorine, 200 ppm quaternary ammonium, etc.) or sanitized via immersion in hot water of 171F or greater for 30 seconds.
[COS] Employee filled wok with water and boiled it on the stove. Water measured greater than 171F.
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.
*REPEAT VIOLATION*
Cooked beef and spinach in a large bowl measured 67F while maintained out of temperature control on a prep table in the kitchen area. Per staff, they had taken it out of the walk-in cooler 30 minutes prior and were just about to begin steaming it.
Three packets of ground pork measured 51F while maintained on the preparation surface of a prep cooler in the kitchen area. Per staff, they had taken it out of refrigeration 15 minutes prior with the intention of chopping it up.
In a large tub on a lower shelving unit outside of the walk-in cooler, observed raw beef in a plastic bag that was leaking beef blood into the bottom of the aforementioned container. Beef measured 64F. Per staff, beef had just been delivered (SJ Distributors) and an employee was about to start chopping it up.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Cooked beef and spinach was immediately steamed. Ground pork relocated back inside preparation cooler. Raw beef chopped up and placed into the walk-in cooler.
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.
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION*
Rice noodles subjected to time as a public health control lacked time markings while maintained in a covered metal pan on a prep table near the dishwashing area. Per staff, rice noodles are delivered at 11AM and served/discarded by 2:30PM.
[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] Rice noodles were time marked to be discarded at 2:30PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
*REPEAT VIOLATION*
Chicken broth measured 67F while maintained in a large, lid covered container on the floor of the walk-in cooler. Per staff, chicken broth had been cooked last night, and maintained in the unit overnight to cool.
Beef porridge measured 54F while maintained in a large, lid covered container on the floor of the walk-in cooler. Per staff, porridge had been cooked earlier this morning, approximately 3-4 hours prior.
Per the PIC, staff are supposed to use ice baths to cool large stock pots of food after cooking, but they had likely forgotten.
[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] Chicken broth was voluntarily discarded. Beef porridge was placed back onto the stove and reheated to greater than 165F. Staff restarted the cooling process for porridge.
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.
At the hand sink at the front service line, soap is provided in a pump bottle and paper towels are provided in a roll on the counter.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Employee observed eating pieces of fruit out of a bowl in the middle of the kitchen.
[CA] Employees shall not eat in areas of food preparation or food storage. Employees shall drink from cups with tight fitting lids and straws to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
*THIRD REPEAT VIOLATION*
Facility has installed/modified the following without approval from this Department:
- A modified three compartment sink, in which the first compartment and left side drainboard were removed, and a large, single compartment (no-name Chinese brand) basin was added in its place. Three compartment sink is now composed of a single, large left-compartment basin with a prep table pushed to the left side acting as a left-side non-connected drainboard, and the original two-compartments in the middle and right side plus integral right drainboard.
Facility has previously been cited for the unapproved addition and modification during routine inspections conducted 01/21/2024, and 09/29/2025.
- An upright, multi-door steamer that does not appear to be NSF approved. Steamer waste line observed draining into a bucket. Steamer observed dripping water into cups maintained on the floor of the kitchen. Steamer produces large amounts of steam and lacks any form of overhead ventilation.
Facility has previously been cited for the unapproved addition of the steamer during routine inspections conducted 01/21/2024, and 09/29/2025.
- An entire steamer line composed of three separate, identical units of BaSJa brand. Each steamer unit has 6 steaming pots, and given that there are three units, a total of 18 separate steaming pots. Steaming line is producing large amounts of smoke/vapors and lacks any form of overhead ventilation. Available ventilation is a wall-mounted OLMO unit and a small, circular grease-covered fan inbuilt into the wall at the far end of the line. Facility has installed steaming line without approval from this Department.
[CA] Facility shall submit plans to DEH Plan Check. Plan check requirements to be emailed to the owner.
Violation has previously been cited twice.
Failure to submit plans to DEH Plan Check will result in further enforcement action, including all of the equipment listed above being impounded.
A facility may not utilize equipment that has been impounded.
If the modified three compartment sink is impounded, facility will be required to close given that it is an essential piece of equipment that is required for facility operation (i.e. the ability to clean/sanitize food contact equipment).
*Facility owner has been given a 1 week compliance date to submit plans to DEH Plan Check or provide evidence that equipment has been approved. Follow-up inspection will be conducted after 1 week. Failure to comply will result in all of the aforementioned equipment being impounded and facility being closed*
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Bowl of spinach maintained on the right-side drainboard of the three compartment sink. Bowl of shrimp stored in the right-side basin of three compartment sink.
[CA] All food shall be separated and protected from cross-contamination. Store all foods away from the three compartment sink so that they are not exposed to potential splash contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Containers of food stored directly on the floor in the walk-in cooler.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Official record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source
Follow-Up Inspection
Oct 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 1, 2025 · Original Source
Routine Inspection
Sep 29, 2025
Conditional Pass
14 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Walls, floors, ceilings, sides/undersides of equipment, and hood screens above the cook-line observed to have large amount of food/grease build-up.
[CA] Clean regularly to prevent the attraction 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Raw meat stored above vegetables in the walk-in cooler, and in the prep cooler across from the dishwashing area.
[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.
1. Employee observed washing (with soap) and rinsing metal bowls (water measured 112F), then placed them into drying racks, thereby entirely skipping the sanitizing step. PIC states he is aware of the requirement for sanitizing via bleach that is present.
2. PIC observed rinsing a dirty wok in the prep sink (water 125F), then proceeded to attempt to cook foods prior to intervention.
[CA] Food contact equipment shall be cleaned via manual wash, rinse, sanitize, OR via immersion in water 171F or above for a minimum of 30 seconds.
Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Prep sink shall not be used for dishwashing.
[COS] Employee properly washed, rinsed, and sanitized metal bowls in the 3 compartment sink. PIC filled wok with water, then proceeded to turn on the stove and heat water to greater than 190F for greater than 30 seconds.
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
*REPEAT VIOLATION*
Rice noodles at the prep line and on storage shelves maintained out of temperature control (80F) while lacking time markings/labeling. Per discussion during the last inspection and per employee statement during this present inspection, facility is using time as a public health control (4 hour rule) for rice noodles. Employee states rice noodles are delivered the same day and and used or discarded by 2:30 PM.
[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.
Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
[SA] Employee labeled rice noodles with discard time (2:30 PM). PIC agreed to provide written procedures for TPHC prior to the follow-up inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Employee observed handling raw beef in a bowl, then proceeded to handle cooked, ready-to-eat broccoli.
2. Employee wiped gloves hands on visibly soiled wiping cloth hanging from the handle of the oven, then proceeded to handle a bowl of ready-to-eat customer food with the intention of serving prior to intervention.
[CA] Gloves shall be changed and hands shall be washed properly after handling contaminated surfaces, prior to handling clean surfaces or ready-to-eat food.
[COS] Broccoli reheated to 165F. Employee attempted to rinse gloved hands in the dishwashing sink. Employees properly changed gloves and washed 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.
Facility has not submitted plans to DEH Plan Check for the three door hot hold unit or the one compartment sink (that composes the left basin of the three compartment dishwashing sink setup) as cited during the last routine inspection on 02/21/2024.
Per the last inspection report:
"Facility has installed a one compartment sink in replacement of first compartment at previous three compartment sink. Three compartment sink was modified and no longer has a three compartment warewashing sink."
[CA] A person proposing to build, remodel a food facility, or install new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting construction or implementing/installing new equipment. Contact DEH at 408-918-3400, at www.ehinfo.org, or at dehplancheck@deh.sccgov.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
*REPEAT VIOLATION*
Chicken broth measured 45F-47F while maintained in a large, lid-covered stock pot located on the floor inside of the walk-in cooler. Per the PIC, the chicken broth had been cooling since yesterday.
[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.
When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] PIC VC&D chicken broth. See VC&D report.
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.
Only handwash station in the kitchen lacked soap and paper towels. Handwash station at the front service area lacked paper towels.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels.
[COS] Employee provided soap and paper towels.
____________
Minor violation:
*REPEAT VIOLATION*
Stack of soup containers stored directly inside handwash basin in the kitchen area.
[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.
Water in the handwash sink at the front service area measured 81F.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Employee observed washing dishes in the middle compartment of the 3 compartment sink (1 compartment left side, plus 2 compartment sink right side), with large amounts of backsplash from dirty dishes landing on an uncovered tub of brussels sprouts maintained in a plastic container inside of the right-side basin.
[CA] Food shall be separated and protected from adulteration. Do not wash or store food in the sinks used for dishwashing. Washing of vegetables/meat shall be conducted in the prep sink.
[COS] Brussel sprouts VC&D. See VC&D report.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Toxic substances properly identified, stored, used
Inspector’s notes
Can of raid maintained on a shelf in the kitchen area.
Note: Employee states that the facility receives a pest control service twice a week.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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.
The following potentially hazardous foods measured at improper holding temperatures:
- Raw shell eggs (52F-57F) in the upper prep insert of the single-door prep cooler across from the walk-in cooler. Per employees, they had been placed into the unit less than 1 hour prior.
- Raw shell eggs, raw beef (54F-59F) in the upper inserts of the prep cooler across from the dishwashing sinks. Per employees, they had been placed into the unit less than 2 hours prior.
- Bag of bean sprouts (68F) on counter without active prep. Per an employee, it had been taken out 45 minutes prior for prep.
[CA] Potentially hazardous foods intended for cold holding shall be held at or below 41F to prevent the growth of bacteria.
[SA] Items to be used or discarded by end of service at 2:30 PM (4 hours elapsed). Bean sprouts relocated to walk-in cooler.
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.