Follow-up inspection to routine inspection on 12/02/2025 resulting in a closure due to vermin. Facility completed the checklist for reopening due to vermin and provided a professional pest control service report stating the rodent has been caught and no further activity observed. All areas have been cleaned and sanitized. Potential vermin harborage points have been repaired. Facility is reopened and may resume operation.
FOLLOW-UP INSPECTION
Follow-up inspection to routine inspection on 12/02/2025 resulting in a closure due to vermin. Facility completed the checklist for reopening due to vermin and provided a professional pest control service report stating the rodent has been caught and no further activity observed. All areas have been cleaned and sanitized. Potential vermin harborage points have been repaired. Facility is reopened and may resume operation.
ROUTINE INSPECTION
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. To request a follow-up inspection to verify correction, call Travis Ketchu at (408) 918-3469. The first follow-up inspection is free of charge. Subsequent follow up inspections after first follow up shall be billed $298/hr during business hours and $645/ hr during non business hours upon availability. Failure to comply may result in enforcement action.
Inside the cavity below the left side of the serving line, observed a gap around the metal electrical piping leading into the sheetrock wall. [CA] Seal holes in structure and maintain in good repair to prevent pest harborage.
1. Observed Vermin: One live rat. Documented in the following areas: - Live rodent ran into the kitchen from the dining room area. - Rodent droppings observed within the serving line wall cavity between the stainless steel front panel and rear removable panel. 2. Photographs: Unable to capture picture of live rodent. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Robert Grant, 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.
ROUTINE INSPECTION
Measured the water temperature at a maximum of 116 F at the three compartment sink and 105 F from food preparation sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Measured noodles at 55 F to 67 F and cooked cauliflower at 53 F on sheet trays within a closed metal box rack in the walk in refrigerator. Noodles were not logged on the cooling log. Employee stated that the noodles were removed from cooking 30 minutes prior. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Noodles relocated to the blast chiller to be rapidly cooled.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.