View this restaurant on the map
Show interactive mapFollow-up inspection to the limited inspection conducted on 3/3/26. Facility was closed due to evidence of a vermin infestation and instructed to cease operation of food sales. Observations: -No evidence of a vermin infestation observed. -Pest control service was provided today at 4:32 am with no activity reported. -Exclusion measures have been completed. -Checklist for reopening/copy of pest control report was provided. Facility is now OPEN.
FOLLOW-UP INSPECTION
Follow-up inspection to the limited inspection conducted on 3/3/26. Facility was closed due to evidence of a vermin infestation and instructed to cease operation of food sales. Observations: -No evidence of a vermin infestation observed. -Pest control service was provided today at 4:32 am with no activity reported. -Exclusion measures have been completed. -Checklist for reopening/copy of pest control report was provided. Facility is now OPEN.
ROUTINE INSPECTION
- Facility is hereby closed due to evidence of a vermin infestation. - Facility shall: * Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated. * Eradicate all live and dead rodents and insects from the facility. * Clean and sanitize the affected area(s) and equipment. * Dispose of all food items that have been adulterated/contaminated. * Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. * Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.) * Eliminate food and water sources inside and outside the facility. * Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas). * Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal). ** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources. - Subsequent follow-up inspection shall be billed at $298/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum of two hours, during non-business hours, and upon inspector availability.
1. Observed Vermin: Documented in the following areas: - Numerous live cockroaches were observed near/in the water heater outlet. - Fresh cockroach fecal matter observed near the water heater. - Dead cockroaches of all life stages observed in the basin of the water heater. - A hatched ootheca (egg sac) was observed on the water heater. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Jennifer, 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
In the 2 door upright cooler: large pot of beef oxtails observed covered during cooling process. Per operator, beef oxtails were removed from temperature control less than 2 hours prior. Beef oxtails measured 57F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee placed pot of oxtails on ice bath and stirred frequently to rapidly cool PHF. PHF remeasured at 41F.
Employee personal belongings observed in dry storage area above potatoes. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces.
Facility is washing utensils in the food preparation sink. [CA] Ensure preparation sink is only used for food preparation. Discontinue washing utensils in the food prep sink to prevent cross contamination.
ROUTINE INSPECTION
Jackets/clothing found stored with food product.[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Employee food and beverage found on steam table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Home type pest control found near 3 compartment sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
1 employee food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.