Upon follow-up inspection, found no signs of cockroach, measured PHFs cold held at or below 41F in refrigeration unit and found PHFs held at room temperature under time as a public health control (TPHC) with time marks. Per operator, facility will continue to have pest control services once a month.
FOLLOW-UP INSPECTION
Upon follow-up inspection, found no signs of cockroach, measured PHFs cold held at or below 41F in refrigeration unit and found PHFs held at room temperature under time as a public health control (TPHC) with time marks. Per operator, facility will continue to have pest control services once a month.
ROUTINE INSPECTION
A follow-up inspection shall be conducted. Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non business hours, and upon inspector availability.
Found several slabs of beef sitting in 1-compartment sink for purposes of thawing. Observed no running water. [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.
Found holes/damaged wall under warewash sink where plumbing is connected. [CA] Seal all holes, gaps and crevices to prevent the entrance and harborage of vermin.
1. Measured the following PHFs holding between 52F - 72F at cooks lines and service area: shell eggs, bean sprouts, white rice and cooked noodles for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate all PHFs to walk-in-cooler and add ice to container of bean sprouts. 2. Measured container of tomato rice holding between 128F - 129F in rice cooker @ cooks line for less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.
Major: Found 1 LIVE cockroach under warewash sink. [CA] Eliminate all evidence of LIVE cockroach. Clean and sanitize all effected areas. Provide approved pest control services.
Found several containers of food items stored on the floor in prep area and back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Missing filters at mechanical exhaust hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
1. Found hand wash station located in warewash area blocked by a container of noodles. Note: Another hand wash station is on the other side of wall. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated container of noodles. 2. Found paper towel stored outside of mounted dispenser at hand wash station located in employee's restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
FOLLOW-UP INSPECTION
Upon follow-up inspection, measured cold PHFs holding at or below 41F in refrigeration unit, hand wash station stocked with soap & paper towels and reheated food reaching above 165F at cooks line. Continue to correct remaining violations noted on 6/23/25.
ROUTINE INSPECTION
A follow up inspection shall be conducted. ***Subsequent follow up inspection after first follow up shall be billed $298/hr during business hours and $645/hrs (minimum of 2 hours) during nonbusiness hours upon availability.***
Measured the following PHFs holding between 55F - 73F near cooks line and server station for less than 4 hours: bean sprouts, fresh noodles, noodles, pork/shrimp spring rolls, shell eggs and rice. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration units.
Measured the following PHFs holding between 111F - 126F on counter: grilled pork and grilled shrimp. Per operator, PHFs taken off grill less than 15 minutes. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Operator directed to cook food temperature to a minimum of 145F.
Found a bowl without handle used to dispense bulk goods in dry storage room. [CA] Provide scoops with handles.
1. Lacking single use paper towel at hand wash station located at cooks line. [CA] Single-use sanitary towels shall be provided in dispensers. 2. Lacking soap at hand wash station located warewash area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 3. Found hand wash station near warewash area blocked by a container of noodles. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated container of food. Found hand wash station accessible. 4. Found single use paper towel stored outside mounted dispenser in employee's restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Note: Hand wash station at cooks line and warewash station on opposite side of wall. Easy access to both hand wash station.
Found several containers and bags of food stored on floor in prep area and walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.
1. Found personal items stored next to food items on dry storage rack. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Found a hole in wall under warewash sink. [CA] Seal all holes, gaps and crevices to prevent entrance and harborage of vermim.
Found soiled wiping sitting on cutting board. [CA] Store soiled wiping cloth in sanitizer bucket when not in use.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.