Follow-up for routine inspection conducted on 8/7/25. Verified that major violations were still in compliance: - Potentially hazardous foods measured at proper cold holding temperatures. See measured observations. - Food contact utensils and equipment are properly washed, rinsed, and sanitized using the dishwasher. - Handwash sinks are able to provide warm water, soap, and single-use paper towels.
FOLLOW-UP INSPECTION
Follow-up for routine inspection conducted on 8/7/25. Verified that major violations were still in compliance: - Potentially hazardous foods measured at proper cold holding temperatures. See measured observations. - Food contact utensils and equipment are properly washed, rinsed, and sanitized using the dishwasher. - Handwash sinks are able to provide warm water, soap, and single-use paper towels.
ROUTINE INSPECTION
Lack of paper towels for the only handwash sink located in the kitchen area. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled paper towel dispenser
Multiple flies observed in the kitchen and food preparation area of the facility. [CA] Food facility shall be held free of flies and fly activity.
Employee observed touching face and scratching their head and proceeded back to the cook line without washing their hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped prior to handling food or food contact surfaces and instructed to wash their hands.
Employee observed washing food containers at the handwash sink by only using soap and rinsing with water. Employee proceeded to bring the containers back to the prep table to use. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was stopped and the food containers were taken to the warewashing area to be properly wash, rinse, and sanitize.
Potentially hazardous foods located at the middle prep unit measured at improper cold holding temperatures. Bean sprouts, tripe, noodles, beef, and tofu measured at 49F to 62F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee placed bags of ice on the food to rapidly cool them to 41F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.