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
Routine Inspection
Apr 28, 2026
Pass
5 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed picking her nose with a gloved finger, then attempted to resume food preparation before being stopped.
[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] Employee properly 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.
Potentially hazardous foods, including beef, pork belly, shrimp, vermicelli noodles, pork meatballs, and imitation crab measured between 54F and 55F while maintained in the two-door reach-in cooler adjacent to the front register. Ambient of the unit measured 54F via a probe placed inside. Per the owner, items had been relocated to the unit 2 hours prior. Owner states that potentially hazardous foods are not maintained in the two-door reach-in cooler or the prep cooler overnight; All foods are stored in the upright coolers/freezers/freezer chests at the back of the kitchen overnight.
Rice measured 98F while maintained in a turned-off rice warmer. Per the owner, rice had been cooked less than 1 hour prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Potentially hazardous foods were relocated to working, upright refrigeration units at the rear of the kitchen facility. Rice warmer turned on; Rice reheated to greater than 165F and maintained hot.
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.
Water measured at 74F maximum in the hand wash sink in the restroom.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
[COS] Owner adjusted the diverter valve underneath the sink. Water remeasured at 103F.
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.
1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while not in active use to wash dishes/utensils.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
2. Accumulation of old food and debris on meat slicer. Meat slicer not actively in-use.
Accumulation of black, mold-like substances in the crevices/scratches of the cutting board maintained on top of the prep cooler across from the cook-line.
[CA] Food contact surfaces shall be maintained clean.
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
Ambient of the two-door reach-in cooler adjacent to the front register measured 54F via probe.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or 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.
Official record from Santa Clara County Department of Environmental Health, Apr 28, 2026 · Original Source
Follow-Up Inspection
Aug 29, 2025
Pass
1 recorded violation
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed grease accumulation on the refrigeration units and the tables next to the dishwasher.
[Corrective Action] Thoroughly clean and maintain clean.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 29, 2025 · Original Source
Follow-Up Inspection
Aug 28, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: In the kitchen area, on the floor in between the handwash sink and the upright beverage cooler, numerous live cockroaches of all life stages were observed. On the shelf above the handwash sink, under a piece of cardboard, several nymphs were observed.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Nhan, has been informed that the facility must close immediately.
[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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 28, 2025 · Original Source
Routine Inspection
Aug 27, 2025
Conditional Pass
14 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient temperature of the prep refrigeration unit in the front kitchen area measured 52F. Ambient temperature of the under-counter refrigeration unit to the right of the cook-line measured 56F.
[CA] Equipment must be capable of maintaining potentially hazardous food at or below 41F.
2. Cloths are being used to cover various foods inside various refrigeration units.
[CA] Facility shall not use cloths to cover food during storage.
3. Stained cardboard is being used to store used equipment.
[CA] Discontinue the use of cardboard to prevent the potential attraction and harborage of vermin.
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.
Large, accumulated amounts of food/grease observed on the floors and walls in the back kitchen area.
[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.
Time as a public health control; procedures & records
Inspector’s notes
Udon noodles are on TPHC (as set up during the last inspection), but lacked time markings. PIC states that udon noodles are taken out of the refrigerator while frozen, cooked, and then the 4 hour timer starts. Facility may occasionally opt to place the udon noodles back into refrigeration for quality while the 4 hour timer is running. PIC understands that he must discard udon noodles after the 4 hours has elapsed.
Per the PIC, vermicelli noodles are also on TPHC. PIC was instructed to label cooked vermicelli noodles, and labeled them for discard at 2:30 PM. Noodles had been cooked at 9:30 AM, thus indicating that noodles should be discarded at 1:30 PM. PIC also opted to place chicken broth on TPHC.
TPHC form filled out during prior inspection could not be provided.
[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).
[COS] PIC labeled udon noodles, vermicelli noodles, and chicken broth with time markings. Items shall be discarded after 4 hours of elapsed time. TPHC form filled out with the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Handwash station at the 3 compartment dishwashing sink lacked soap in its wall mounted dispenser.
*Note: Facility has set up a handwash station at their 3 compartment dishwashing sink owing to the other handwash station being too far away from the back kitchen area.
[CA] Handwashing cleanser shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use sanitary towels.
[COS] Soap dispenser refilled.
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.
Multiple refrigeration units are missing thermometers and/or have non-functional thermometers on the interior of the unit.
[CA] A thermometer +/- 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.
Employee observed drinking from open cup in the kitchen area.
[CA] Employees shall drink from cups with tight fitting lids and straws to preclude possible contamination of surrounding food/food contact surfaces.
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.
Frozen beef stored above cooked wontons on the upright freezer at the back kitchen 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.
Bowl of frozen raw chicken and frozen raw beef stored directly on the floor in the kitchen area.
[CA] Food shall be stored a minimum of 6 inches off the floor to preclude contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Various potentially hazardous foods measured in the range of 39F-56F in the upper inserts and in the lower, 3-door part of the prep refrigeration unit at the front of the kitchen. Per the PIC, some of the food items had been placed into the unit the same morning (9:30 AM, less than 1 hour prior). PIC stated that the rest of the items (egg cakes, chicken broth, tofu, various raw and cooked meats, etc.) had been placed into the unit last night.
[CA] Potentially hazardous food (PHF) intended for cold holding shall be held at or below 41F to prevent the growth of bacteria.
[COS] All PHF that had been inside the unit since the previous night was VC&D. See VC&D report. All PHF that had been placed into the unit less than 1 hour prior was relocated to a working, 2-door upright cooler in the back kitchen area.
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.
Deli slicer was dirty while not in use.
[CA] Food contact surfaces/equipment shall be cleaned and sanitized after use.
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.
Two dead cockroaches (one adult, one nymph) and an ootheca observed on top of the light panel in the ceiling in the front kitchen area. One dead nymph cockroach observed in the placard sleeve at the front of the facility dining room window.
Note: Facility provided recent pest control report stating that no activity was observed, and preventative treatment was performed.
[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.
Clean and sanitize affected areas.
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.
Frozen raw chicken and frozen raw beef observed to be thawing in a bowl on the floor in the kitchen area.
[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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Rice scoops, tongs, scissors, and other food contact utensils observed to be stored in water that measured 78F. PIC states that he changes out/washes the utensils once every 4 hours.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature while not in water if washed within 4 hours of initial use.
2. Scoop handles observed to be stored in direct contact with bulk foods inside bulk containers. Ice scoop handle in direct contact with ice in the ice machine.
[CA] Keep scoop handles out of food to prevent contamination.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door maintained open.
[CA] Keep doors closed to prevent the intrusion of pests/vermin.
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.