FOLLOW UP INSPECTION FROM 6/25/25 IN WHICH LIVE AND DEAD COCKROACHES WERE FOUND. 1. WORKSHEET HAS BEEN RECEIVED FROM PERSON IN CHARGE. 2. A REPORT FROM A LICENSED PEST CONTROL COMPANY HAS BEEN RECEIVED AND REVIEWED. 3. ALL SANITATION AND FOOD SAFETY ITEMS ON THE WORKSHEET HAVE BEEN VERIFIED AND COMPLETED. 4. ALL PREVENTION MEASURES ON WORKSHEET HAVE BEEN VERIFIED AS COMPLETED. OK TO RE-OPEN
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 6/25/25 IN WHICH LIVE AND DEAD COCKROACHES WERE FOUND. 1. WORKSHEET HAS BEEN RECEIVED FROM PERSON IN CHARGE. 2. A REPORT FROM A LICENSED PEST CONTROL COMPANY HAS BEEN RECEIVED AND REVIEWED. 3. ALL SANITATION AND FOOD SAFETY ITEMS ON THE WORKSHEET HAVE BEEN VERIFIED AND COMPLETED. 4. ALL PREVENTION MEASURES ON WORKSHEET HAVE BEEN VERIFIED AS COMPLETED. OK TO RE-OPEN
ROUTINE INSPECTION
1. Observed Vermin: Documented in the following areas: - on wall on left side of the mop sink - on a crate in the kitchen - on the wall behind the prep refrigerator 2. Photographs: Taken for documentation purposes - yes 3. Supervisor Notified: yes 4. Notification: The person in charge during inspection, Cuong Vu, 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.
Observed raw prepackaged chicken stored above a bag of sliced lemons inside the walk-in freezer; no contamination of food observed. [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.
REPEAT VIOLATION - Observed multiple NAMILUX portable table top butane gas stoves in facility. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. If facility would like to use equipment, consult with plan check unit 408-918-3400 Mon - Fr from 7:30 a.m. - 4:30 p.m. for review and approval of equipment.
Observed 3 live German cockroaches (multiple generations) in facility at the following locations: 1. on wall on left side of the mop sink 2. on a crate in the kitchen 3. on the wall behind the prep refrigerator Observed several dead cockroaches in facility at the following locations: - multiple dead cockroaches on 2 different sticky traps underneath the microwave - dead cockroach carcass on plastic food container lid Observed alot of cockroach fecal spotting on wall next to the mop sink. [CA] remove all evidence of cockroach infestation and clean and sanitize walls. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. HIGHLY RECOMMEND HAVING A PEST CONTROL COMPANY PROVIDE A TREATMENT. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $298 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.
Cold water lever handle at hand sink next to the cook-line is not dispensing cold water; hot water is available only. A total of 3 hand washing sinks are available in the kitchen. [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. Repair lever.
Observed dead cockroach carcass on a food container lid. [CA] corrected onsite: PIC discarded lid. Wash, rinse and sanitizer all contaminated food equipment to protect from contamination. Observed accumulation of sticky residue and debris on meat slicer and juicer equipment stored on bottom shelf of preparation table. [CA] The food-contact surfaces of equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed 2 double gas burners partially outside of the hood canopy. [CA] Place all cooking equipment under exhaust hood ventilation to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Observed grease and food residue build up on food storage racks and food storage shelves throughout kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Several potentially hazardous foods are above 41F inside 3 different preparation refrigeration units throughout kitchen. - raw shells eggs 51F in 1st prep table - tofu at 45F in 1st prep table - tofu 47F in 2nd prep table - tofu 47F (separate container) in 2nd prep table Per staff, food was placed in unit about half an hour before inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] discussed with PIC, to add ice to food.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.