View this restaurant on the map
Show interactive mapFOLLOW UP INSPECTION FROM 5/19/26 IN WHICH THE ONLY HAND WASH SINK IN THE KITCHEN WAS MISSING PAPER TOWELS AND THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FINDINGS: THE HAND WASH SINK HAS SOAP AND PAPER TOWELS AVAILABLE AND THE REFRIGERATOR WAS REPLACED (LIKE FOR LIKE).
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 5/19/26 IN WHICH THE ONLY HAND WASH SINK IN THE KITCHEN WAS MISSING PAPER TOWELS AND THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FINDINGS: THE HAND WASH SINK HAS SOAP AND PAPER TOWELS AVAILABLE AND THE REFRIGERATOR WAS REPLACED (LIKE FOR LIKE).
ROUTINE INSPECTION
FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 110F. [CA] PROVIDE HOT WATER AT 120F MINIMUM
MISSING HAND WASH SIGNS IN THE RESTROOM. [CA] PROVIDE SIGNS.
FOUND A PLASTIC BOWL BEING USED TO SCOOP THE RICE IN THE WORKING CONTAINER [CA] USE ONLY FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
FOUND THE BUTTER, THE DUMPLINGS, CRAB AND HAM AT 50F STORED IN THE SERVICE REFRIGERATOR CLOSER TO THE COOK LINE FOR OVER 4 HRS. FOUND THE FISH CAKE AT 92F AND THE COOKED NOODLES AT 87F STORED ON THE COUNTER IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE REST OF THE FOOD WAS RELOCATED TO A WORKING REFRIGERATOR. SEE VC&D.
REPEAT VIOLATION: FOUND A COUPLE OF WIPING CLOTHS STORED ON THE COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
ONE OF THE LIGHTS AT THE HOOD IS NOT WORKING. [CA] REPAIR THE LIGHT AND REMOVE THE ATTACHED LIGHT WITH THE ELECTRIC CABLES.
FOUND A FEW CONTAINERS WITH FOOD (RICE, ONIONS) STORED ON THE FLOOR IN THE KITCHEN AND DRY STORAGE ROOM. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
THE SERVICE REFRIGERATOR CLOSEST TO THE COOKING RANGE IS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS F0OD AT 41F OR BELOW. [CA] REPAIR/ADJUST THE REFRIGERATOR SO THAT IT CAN KEEP THE FOOD AT 41F OR BELOW.
REPEAT VIOLATION: MISSING TEST STRIPS TO MEASURE 100PPM CHLORINE SANITIZER AT THE 3 COMPARTMENT SINK. [CA] PROVIDE TEST STRIPS.
REPEAT VIOLATION MISSING A PROBE TYPE THERMOMETER TO MEASURE THE INTERNAL TEMPERATURE OF THE FOOD AND A THERMOMETERS FOR THE REACH IN REFRIGERATORS. [CA] PROVIDE THERMOMETERS.
FOUND THE FLOORS IN THE DRY STORAGE ROOM WITH FOOD DEBRIS. [CA] CLEAN THE FLOORS MORE OFTEN.
MISSING PAPER TOWELS AT THE ONLY HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS AT ALL TIMES. COS
FOLLOW-UP INSPECTION
This was a follow-up to the 8/11/25 routine inspection. Observed the previous major violations were in compliance as follows: - Measured temperature of bean sprouts in rear refrigerator to be 41F. - Employees had set up sanitizer solution in the left compartment of the 3-compartment sink, and had a bottle of bleach available at the facility. Sanitizer solution measured 100ppm. Ensure sanitizer test strips are used regularly to measure the sanitizer concentration. Dishes must be submerged in chlorine solution for at least 30 seconds, then allowed to air-dry. Provided and discussed Time as a Public Health Control (TPHC) and Risk Control Plan forms. Inspector will follow up with PIC to discuss Risk Control Plan. The yellow placard was replaced with a green placard. OK to operate.
ROUTINE INSPECTION
Joint inspection with Aziz Hussain Reach out to shinsungeun88@gmail.com for follow-up.
Handwash sink was draining slowly. [CA] Fix sink so that it drains properly to enable frequent handwashing.
Hot water at warewashing sink and prep sink measured 101F-103F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Facility does not have a probe thermometer on site. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
No test strips available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
1. In one door upright fridge near restroom measured bean sprouts at 55F. Per operator, bean sprouts have been in that fridge for more than 12 hours. 2.In a large stock pot, bones soaking in water measured at 75F. Per operator, bones soak over night in sitting water. [CA] PHFs shall be held at 41°F or below. [SA] PHFs were voluntarily condemned and discarded. See VC&D form.
Wiping cloths were stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Per operator, facility not utilizing sanitizer step or air drying step. Discussed importance of both sanitizing and air drying. [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] Operator purchased chlorox and made sanitizer solution in 3-comp sink.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.