A follow-up inspection was conducted to verify major violation (K23) is in compliance. K23: No live or dead cockroaches observed in the facility. Ensure all food contact surfaces are cleaned and sanitized before starting food prep and cooking. Continue to maintain facility free of pest and vermin infestation. This follow-up inspection is charge at the rate approved by the board of supervisors.
FOLLOW-UP INSPECTION
A follow-up inspection was conducted to verify major violation (K23) is in compliance. K23: No live or dead cockroaches observed in the facility. Ensure all food contact surfaces are cleaned and sanitized before starting food prep and cooking. Continue to maintain facility free of pest and vermin infestation. This follow-up inspection is charge at the rate approved by the board of supervisors.
FOLLOW-UP INSPECTION
On site for follow up inspection. Observed live cockroach activity in the facility. The facility is hereby CLOSED by this department due to evidence of cockroach infestation (see violation K23). The facility is required to cease and desist all operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Note: Next follow up inspection will be a charged inspection. Requirements Before Reopening: 1. Complete and sign the provided re-opening checklist. 2. Obtain a copy of the latest pest control report from a licensed provider. 3. Submit the re-opening checklist. - Clean and sanitize the affected areas and equipment. - Dispose of all food items that have been adulterated/contaminated. - Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed;. - Eliminate food and water sources inside and outside the facility. - Properly store items at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas) NOTE: A period of 24 hours from this inspection shall pass before requesting a follow-up inspection. Pest control treatments may require a sufficient amount of contact time to be effective. A follow-up inspection to verify compliance of major violations will be conducted upon facility request. The first follow-up inspection is free of charge. Subsequent follow-up inspections after the first follow-up shall be billed at $298/hour (one hour minimum) during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645 (minimum of two hours) during non-business hours, and upon inspector availability. The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
1. Observed Vermin: Documented in the following areas: Observed 3 live cockroaches crawling on floor in front kitchen with glass window. Pest control service was obtained on 3/13/26. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Jian Ling Xue and Xiao Guang Shao, 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 multiple food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed standing water on floors in both kitchens, accumulation of grease and food debris, loose and broken coving tiles near hand wash sink in 2 nd kitchen and missing grout in floor tiles in both kitchens. [CA] Clean floors and walls, repair coving and floor tiles. And seal any gaps to prevent vermin entry.
ROUTINE INSPECTION
A follow up inspection will be conducted on 3/17/2026 for violation K23. Provide a pest control report during follow up inspection.
Observed paper towels stored outside of dispensers. [CA] Provide single use paper towels in dispensers at all times.
Observed one open filter in ventilation hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
Observed food containers/buckets on floors in walk in freezer and multiple areas of kitchens. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed open bulk food containers in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Measured raw chicken at 47F in small prep refrigerator next to cookline. Ambient temperature of the unit is at 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice to raw chicken.
Observed wet and soiled wiping towels on prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Observed dead juvenile cockroach parts behind middle prep refrigerator in dumpling prep kitchen area. [CA] Clean and sanitize area of dead cockroaches or old droppings. A follow up inspection will be conducted on 3/17/2026 for violation K23. Provide a pest control report during follow up inspection. Ensure there is no evidence of dead or live cockroach activity during follow up inspection.
Employee drink without lid observed on prep table while preparing food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Accumulation of food debris, grime on floors and walls in both kitchens. [CA] Clean the floors and walls and maintain in good condition.
ROUTINE INSPECTION
Provide pest control reports to district specialist at sukhreet.kaur@deh.sccgov.org
Observed accumulation of dust and dirt on shelves above prep units throughout both kitchens. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed open container of bulk food/tea product near ice machine. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Observed soy sauce buckets reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Observed ice scoop handle touching ice in the ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Lack of paper towels at front hand wash sink. [CA] Provide single use paper towels at all times. [SA] Paper towel roll provided.
Chlorine test strips available are soiled and not usable. [CA] Provide adequate chlorine test strips.
Observed food cooling in deep container and plastic containers. [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.
Accumulation of grease, debris, dust and dirt. [CA] Floors in food preparation area shall be kept clean.
Wiping clothes stored on prep counter near prep sink. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.