FOLLOW UP INSPECTION FROM6/29/26 IN WHICH THE HOT POTENTIALLY HAZARDOUS FOOD WAS HELD AT BELOW 123F AT THE HOT HOLDING UNIT AT THE FRONT SERVICE AREA. ALSO, SANDWICHES, SPRING ROLLS, COOKED CORN, MEALS AND PORK BUNS WERE ON THE FRONT COUNTER WITHOUT DATE AND TIME MARKERS. FINDINGS: THE HOT POTENTIALLY HAZARDOUS FOOD IS NOW HELD AT ABOVE 135F AND THE FOOD ON THE COUNTER NOW HAS A TIME MARKER.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM6/29/26 IN WHICH THE HOT POTENTIALLY HAZARDOUS FOOD WAS HELD AT BELOW 123F AT THE HOT HOLDING UNIT AT THE FRONT SERVICE AREA. ALSO, SANDWICHES, SPRING ROLLS, COOKED CORN, MEALS AND PORK BUNS WERE ON THE FRONT COUNTER WITHOUT DATE AND TIME MARKERS. FINDINGS: THE HOT POTENTIALLY HAZARDOUS FOOD IS NOW HELD AT ABOVE 135F AND THE FOOD ON THE COUNTER NOW HAS A TIME MARKER.
ROUTINE INSPECTION
FOUND SEVERAL FOOD ON THE COUNTER AT ROOM TEMPERATURE WITHOUT A TIME MARKER. 16 SPRING ROLLS 3 COOKED CORN 9 MEAL WITH CHICKEN 7 PORK BUNS 3 SANDWICHES' [CA] WHEN TPHC IS USED, FOOD SHALL BE MARKED TO INDICATE 4 HRS PAST THE POINT IN TIME WHEN FOOD WAS REMOVED FROM TEMPERATURE CONTROL AND WRITTEN PROCEDURES SHALL BE MAINTAINED.
MISSING THE HAND WASH SIGN IN THE FIRST RESTROOM. [CA] PROVIDE SIGN.
THE FRONT DOOR IS OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN. FOUND A CAP STORED ON A SHELF CONTAINING FOOD ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE MOP STORED IN THE MOP BUCKET AND A SECOND MOP STORED IN THE MOP SINK. [CA] HANG THE MOP TO AIR DRY.
FOUND FOOD CONTAINERS AND LIDS STORED UNDER THE PAPER TOWEL DISPENER AT THE SECOND HAND WASH SINK IN THE KITCHEN. [CA] STORE EQUIPMENT WHERE NO CONTAMINATION MAY RESULT.
FOUND 2 TWO BURNER GAS STOVE EXTENDING OUTSIDE THE CANOPY OF THE HOOD. [CA] ENSURE THE COOKING EQUIPMENT IS 5 INCHES MINIMUM INSIDE THE HOOD CANOPY.
FOUND THE CHICKEN WINGS AT 118F, THE CHICKEN KABOBS AT 106F, THE EGGROLLS AT 122F IN THE HOT HOLDING UNIT AT THE FRONT SERVICE AREA. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. REHEAT TO 165F THEN HOT HOLD AT 135F OR ABOVE. NOTE: PER OPERATOR THE FOOD HAS BEEN STORED IN THE CASE LESS THAN 2 HRS.
FOUND SOME FRUIT FLIES IN THE BACK OF THE KITCHEN. [CA] REMOVE THE FLIES.
FOUND THE SHELVES WITH FOOD DEBRIS. [CA] CLEAN THE SHELVES MORE OFTEN.
FOUND PORK BEING THAWED AT THE 3 COMPARTMENT SINK. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO THAW FOOD USE THE FOOD PREPARATION SINK TO THAW FOOD.
FOUND A FEW BOTTLES WITH SANITIZER STORED ABOVE THE BOBA PEARLS BOXES ON THE DRY STORAGE SHELF. [CA] STORE CHEMICALS BELOW AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
FOLLOW-UP INSPECTION
Specialist discussed proper TPHC and proper cold/hot holding temperatures for potentially hazardous foods.
Specialist measured noddles at room temperature at 84F; per PIC, noddles were cooked less than 2 hours ago and were left out. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] noddles were relocated to the walk-in cooler.
ROUTINE INSPECTION
Specialist discussed time as public health control procedures for potentially hazardous foods.
Observed scoop handle in food container inside the refrigerated drawer. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Several in house prepackaged potentially hazardous foods (fried rice, shrimp egg roll, chicken bun, sweet rice, corn, chow mein, sandwiches) are kept on the counter near register and are lacking the time stamp for TPHC. Per PIC, food were cooked about half hour before inspection. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] a time stamp was placed on the food items.
Large flour bags are observed to be open and not protected. [CA] All food shall be separated and protected from cross-contamination. Store flour in a enclosed container to protect from contamination.
Bread equipment rolling pad is heavily accumulated with grease. Per PIC, bread pad has been ordered. [CA] wash, rinse and sanitize bread pad as often as needed to maintain clean and prevent cross contamination.
1. Multiple hand contact surfaces have accumulation of food residue and grease: - exterior of food bins - microwave - exterior of refrigeration units - food shelves and racks - exterior of ice machine - shelves throughout kitchen 2. Observed accumulation of dust on the fan covers inside the 1st walk-in refrigerator. [CA] Clean fan covers and maintain clean to prevent cross contamination.
Several potentially hazardous foods are being held between 67F - 125F (see food item list). Per PIC, food was recently cooked about 1 hour before inspection; per PIC, pork roll has been on drainboard for about 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] TPHC will be used for hot foods inside the hot holding case. Pork roll was relocated inside the walk-in cooler.
Observed personal belongings (aprons, backpack, phones) throughout kitchen countertops near food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Floor throughout kitchen is unclean with food scraps and debris. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Observed prepackaged (made in house) chicken bun without a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
1. Observed dirty cardboard being used behind food prep tables. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2. Observed particle boards on the dry food shelves; boards are not easily cleanable, not smooth and are absorbent. [CA] Discontinue the use of these types of boards to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 3. Observed a juicer equipment without proper ANSI/NSF certification; equipment placard states it is made in Vietnam (model: NB PR). Observed equipment clean and not in use. Provide equipment's specification sheets for review and approval by 08/05/2025. Failure to provide specification sheets can result in additional administrative actions.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.