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Show interactive mapThis is a follow-up to the 7/16/25 routine inspection. The major violations were observed to be in compliance; no temperature or TPHC violations were observed. Foods in the front service area were observed to have proper TPHC time labeling. The yellow placard was replaced with a green placard. OK operate.
FOLLOW-UP INSPECTION
This is a follow-up to the 7/16/25 routine inspection. The major violations were observed to be in compliance; no temperature or TPHC violations were observed. Foods in the front service area were observed to have proper TPHC time labeling. The yellow placard was replaced with a green placard. OK operate.
ROUTINE INSPECTION
A follow up inspection will be conducted to assess the major violations listed above. The first follow-up is free of charge. Any additional follow-up inspection(s) shall each be billed $298/hr during business hours. Failure to comply may result in enforcement action. Please call Mindy Nguyen at (408) 918-3490 if there are any changes or updates. This facility has had multiple major TPHC time-marking violations during consecutive routine inspections. If any future TPHC violations are observed, this Agency may revoke this facility's privilege of using TPHC, and all potentially hazardous foods will have to be kept at 41F and below or135F and above at all times. In addition, repeat violations may result in office hearings. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Contact Plan Check at (408) 918-3400 for questions related to approved equipment. Discussed potential alternatives/methods of time-labeling with PIC (time log, timers). Due to technical difficulties, this report will be emailed to the facility.
Observed aluminum foil and cardboard were used to line shelves/surfaces. [CA] Discard foil and cardboard. All surfaces must be smooth, durable, and easily cleanable.
Observed waffle maker in front service area without a hood. PIC stated they purchased the waffle maker last year. [CA] Any new cooking equipment must undergo Plan Review before purchase and installation/use. Submit plans for waffle maker to Plan Check by 9/16/25 or remove from facility. Failure to comply may result in enforcement action. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday.
Throughout facility: observed prepackaged foods (breads, che, pickled vegetables, banh bo lot, etc) lacked sufficient labeling. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
Measured temperature of che dessert and hopia cakes at the service counter to be 70F. PIC stated foods had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC. [COS] Che was time-marked to be discarded by the 4-hour mark, and the hopia cakes were transferred to a refrigerator.
Multiple foods under TPHC were missing their time-marking/time labels (cooked meat, prepared foods in customer self-service area). [CA] When using TPHC, foods must be IMMEDIATELY time-marked with the discard time. [SA] Foods were time-marked. *REPEAT VIOLATION* See notes below.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.