On site for a follow up inspection for routine inspection conducted on 10/2/25. Major violations K06 and K07 are corrected. Hand soap dispensers installed at both hand wash sinks. Paper towels are available at both sinks. TPHC marked for noodles and eggs on prep tables. Continue maintaining TPHC for PHFs on room temperature.
FOLLOW-UP INSPECTION
On site for a follow up inspection for routine inspection conducted on 10/2/25. Major violations K06 and K07 are corrected. Hand soap dispensers installed at both hand wash sinks. Paper towels are available at both sinks. TPHC marked for noodles and eggs on prep tables. Continue maintaining TPHC for PHFs on room temperature.
ROUTINE INSPECTION
Follow-up inspection will be conducted on 10/07/25 to follow up on major violations. Ensure major violations are corrected and kept in compliance. Failure to comply will result in second re-inspection charged at $298/hr for a minimum 1 hour charge, billed to facility. Do not remove, discard, cover-up or tamper with yellow placard. Failure to comply will result in enforcement actions. Contact district specialist at (408) 918-3460 to schedule follow-up inspection. Facility shall provide a temperature log to keep track of temperature and cooling process of PHFs that are delivered from Hunan Mifen Central Kitchen.
Observed accumulation of food debris, dust and dirt under shelves near back door. [CA] Clean the floors and maintain in good condition. Accumulation of grease on walls around cookline area. [CA] Clean the walls and maintain in good condition.
Observed a hole in back screen door. [CA] Repair the holes. Observed a cell phone stored on prep table at front. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Measured boiled eggs at 67F stored on prep table at room temperature. Measured noodles at 64F stored on prep table at room temperature. Per employee, both items were stored on prep tables about 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [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] PIC time marked the items to use until end of lunch shift (11:30 AM-2:30 PM) and discard any leftovers.
Lack of paper towels at hand wash sink near three compartment sink. [CA] Provide single use paper towels at all times. [COS] Paper towels provided. Minor Hand soap at back and front hand wash sinks is only provided in bottles stored near the sink. [CA] Provide soap in dispenser at all times.
Measured beef at 62F stored on top shelf of two door refrigerator. Per employee, it was transferred from central kitchen to her less than 1 hour ago and it cooling down. The containers were covered with a wrap. [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] PIC uncovered the containers for rapid cooling.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.