Follow-up inspection for 2 major violations incurred during routine inspection on 2/26/2026. All PHFs not under temperature control were time marked for 4 hours. Observed all employees to prep food to properly wash hands. No major violations observed.
FOLLOW-UP INSPECTION
Follow-up inspection for 2 major violations incurred during routine inspection on 2/26/2026. All PHFs not under temperature control were time marked for 4 hours. Observed all employees to prep food to properly wash hands. No major violations observed.
ROUTINE INSPECTION
Observed soiled wiping cloths on food 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).
Observed employee to balance bowl of raw meat directly on the garbage can and move the rolling garbage can while touching both the garbage edge and the bowl of raw meat. When instructed to wash hands, the employee rinsed hands in the 3 comp sink and wiped with a soiled rag. [CA] Ensure employees discontinue putting food on surfaces that can cause contamination and that they properly wash hands in the handwash sink with warm water and soap for 20 seconds, then dry with single use paper towels. [COS] PIC instructed employee to properly wash hands and discard any meat that may have been contaminated.
Lack of hood overhang for the deep fryer. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Observed holes and gaps in ceiling. [CA] Minimize/seal gaps to prevent vermin from entering.
Observed potentially hazardous foods, that, according to PIC, were under time control but were not time-marked (noodles, bean sprouts, beef, boba, etc). [CA] When using time control, ensure PHFs are time marked for 4 hours and are discarded at the end of the 4 hour mark. [COS] PIC time marked all the food to be discarded at 3pm.
FOLLOW-UP INSPECTION
This is a follow up inspection to verify that all major violations mentioned on 8/27/25 inspection report have been addressed. Major violations have been addressed and found within compliance: - K07: Proper hot and cold holding temperatures. Prep table has been repaired properly and keeping all PHFs below 41*F. See measured observations. - K09: Proper cooling methods. Foods within the walk in have been cooled down properly. See measured observations. Continue on working on all other violations mentioned on 8/27/25 inspection report.
ROUTINE INSPECTION
Observed leak under handwash sink between cookline and counter cooler. [CA] Repair leak and maintain in good condition.
Observed potentially hazardous food located in the walk-in cooler that measured in the temperature danger zone (beef broth 46F) that had been improperly cooled after cooking the day prior. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC voluntarily discarded broth.
Observed roll of toilet paper on top of dispenser in employee restroom. [CA] Ensure toilet paper is properly installed in the dispensers.
Floors throughout the kitchen were wet and had several puddles. Observed missing cove base tiles and the walls to be in disrepair, particularly concentrated by mop sink. [CA] Thoroughly clean and sanitize floors, push excess water into floor drains or sinks. Repair/replace tiles and damaged wall.
Observed potentially hazardous foods that measured in the temperature danger zone located in on food prep surfaces, on the floor, in the food prep cold hold unit, and in the counter cold hold unit (see "measured violations"). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, replace or remove units if necessary. [COS/SA] PIC had staff discard PHFs that were out longer than 4 hours like the rice. PIC time marked the food that was out of temperature to be discarded by 5pm.
Observed various PHFs on food prep surfaces and in the walk-in cooler uncovered. [CA] Protect food by covering.
Observed open bulk foods in dry storage areas. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Lack of hood overhang over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Observed raw beef thawing in standing water in the food prep sink.[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Observed an employee beverage in an open cup on a food prep surface next to handwash sink. [CA] Keep employee beverages covered and separate from food prep and food storage areas. Observed large gaps under a back delivery door. [CA] Minimize gaps to prevent entry of vermin.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.