ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 4, 2025
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine at the dishwasher measured at 0PPM. Sanitizer container was observed empty.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS] Manager called dishwasher service. final chlorine measured at 50 PPM.
Mold like substance buildup inside the ice machine.
[CA] Clean and sanitize routinely to prevent buildup.
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.
No soap at hand wash sink by cookline.
[CA] Handwashing soap shall be provided at hand washing sinks at all times.
[COS] Employee refilled soap dispenser.
Front hand sink is partially obstructed with shelves.
[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.
Observed multiple fruit flies in the back near the janitorial sink.
[CA] Food facilities shall be kept free of flies.
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.
No hot water at the back hand sink, hot water valve is inoperable.
[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.
Official record from Santa Clara County Department of Environmental Health, Aug 4, 2025 · Original Source
Routine Inspection
Nov 14, 2024
Pass
13 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found food containers (such as flour) without labels
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Found boxes of food on the floor inside the walk in freezer
[CA] - Store all foods at least 6 inches above the floor
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
Found knives stored between table and wall. Observed some debris on the walls
[CA] - Utensils shall be stored in a sanitary manner, not against unclean wall.
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.
Found open container of rice near back door with a backpack hanging above the rice
[CA] - Ensure foods are covered and protected from contamination.
Lid was provided
Inside walk in cooler, found container of raw chicken stored above vegetables
[CA] - Store raw foods below ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Front handwash sink observed without soap
[CA] Provide handwashing cleanser in dispenser at handwash stations 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.
No warm water available to rear handwash sink
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed wooden particle board used as shelf, also observed wooden boards used to elevate microwave by cook area
[CA] - Do not use unfinished wood within the facility. Replace with cleanable material such as stainless steel or plastic
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.
Found food debris on exterior of equipment and shelves
[CA] - Clean and remove food debris.
On the food prep sink, it appears a can opener was previously installed and has been removed. Found old food accumulation on the remaining piece of the can opener that has been removed.
[CA] - Clean and remove food debris. Remove the base to the can opener
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found unsued equipment in kitchen
[CA] - The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Found food debris on walls and in junction where wall meets floor by cookline
[CA] - Clean all floors and walls in facility
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
Some employees food handler cards are expired
[CA]- Ensure employees maintain valid food handler cards. Keep copies of cards at facility available 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.
One toilet room has been converted to storage room. Inside observed to-go containers, clean linens and soda cans
[CA] - Restroom may not be converted to storage without approval from the local building department. If approval is obtained, toilet must be removed and capped off. In meantime, remove the above items (foods, linens and to-go containers) from the toilet room.
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.
Cooked chicken measured at 49F, stored in prep unit across from wok.
[CA]- Maintain cooked chicken at 41F or below. Do not overfill the containers
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.