This is a follow-up inspection to the routine inspection conducted on 5/21/2026 Major violations cited have been corrected - PHFs measured at proper holding temperatures. - Ambient temperature in the walk in measured below 41F. - hand sinks are supplied with soap and paper towels. Continue addressing minor remaining violations.
FOLLOW-UP INSPECTION
This is a follow-up inspection to the routine inspection conducted on 5/21/2026 Major violations cited have been corrected - PHFs measured at proper holding temperatures. - Ambient temperature in the walk in measured below 41F. - hand sinks are supplied with soap and paper towels. Continue addressing minor remaining violations.
ROUTINE INSPECTION
Bag of dried mushroom stored on the mop bucket. [CA] Store in an approves manner. All food shall be separated and protected from possible contamination.
Hand sink at cookline lacks soap and paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.(COS)
Observed old rodent dropping above the water heater. Old dead cockroaches on glue board near the water heater area. [CA] Clean and sanitize area of dead cockroaches and old droppings.
Ambient temperature inside the walk-in measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
PHFs held at improper holding temperatures for less than 4h: Major: held at prep surface at 60F cooked chicken and cooked beef. Minor: Held in prep refrigerator surface between 44F and 46F : raw fish, shrimp, tofu, raw beef, raw chicken. Held in the walk in : raw chicken (45F), raw beef(44F) [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee put timer to discard cooked chicken and beef within 4 hours of removal from temperature control.
Measured chlorine at the dishwasher at 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Corrected to 50ppm.
Kitchen back door kept open. [CA] Keep back door closed at all times or install a screen to prevent the entrance and harborage of vermin.
Accumulation of dust and debris on ceiling above the cookline. Heavy accumulation of dust on ceiling vents. [CA] Ceiling and ceiling vents shall be kept clean and in good repair.
Raw meats being thawed at room temperature. [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.
ROUTINE INSPECTION
The following potentially hazardous foods were measured at improper holding temperatures : - At tea serving table, stored at room temperatures, per PIC for no more than 2 hours ago : boiled eggs (70F), cooked vegetables (68F). - Held inside the walk in cooler: Tofu (51F), raw chicken (50F). Per PIC, PHFs were prepared for dinner time about 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were relocated to a different refrigeration unit for rapid cooling.
Multiple flies observed at the kitchen. [CA] Facility shall be kept free of flies. 2 dead cockroaches observed : 1 in glue trap above the water heater and 1 near flour bags and rice cookers storage. [CA] Clean and sanitize area of dead cockroaches, work with the pest service provider to monitor activity, seal cracks and crevices in structure, keep back door closed at all time to prevent pest harborage.
Raw chicken stored above cooked noodles. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Fly observed inside bamboo shoot stored at prep table top insert. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC discarded adulterated PHF.
Stains buildup on door handles of equipments throughout kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Boxed vegetables stored directly on the floor inside the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
2 burner stoves and a fryer installed partially outside of ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Heavy mold like substance buildup inside the ice machine. [CA] Clean and sanitize ice machine.
Frozen fish being thawed in standing water. [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.
Ambient temperature inside the walk in refrigerator measured at 50F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
FOLLOW-UP INSPECTION
This is a follow up inspection from 9/3/24 Owner provided pest control service report dated 9/5/24. No evidence of vermin observed at time of inspection. Continue to caulk along walls and provide door sweep under back screen door. Continue with regular pest control service.
ROUTINE INSPECTION
Found grease and dust accumualtion on the corners of refrigeration doors (near hinges) and on shelving units [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Found gaps around the pipe conduits by the chest freezer. [CA] - Eliminate all gaps, seal with caulking in an approved manner.
Found three boxes of food stored on the floor under the handwash sink [CA] - Do not store food on the floor or under handwash sink.
Found one live cockroach in the electrical conduit (above the rice cookers), and it went inside, unable to locate again. Found dead cockroaches by windows of front prep room. Found rodent (looks like mouse) feces in the corners of the kitchen floors, by chest freezer, by 3-compartment sink, by prep sink and by water heater. Also rodent feces found on top of water heater. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Please have the facility serviced by your pest control company this week. A follow up inspection will take place within 2 weeks. Send official service report to me, jessica.zertuche@deh.sccgov.org
At middle reach in unit, measured tofu 48F and cooked shrimp 45F [CA] - PHFs shall be held at 41°F or below
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.