Follow-up for routine inspection conducted on 2/3/26. Verified that major violations are still in compliance. - Potentially hazardous foods are measured at proper holding temperatures. See measured observations. - Employees demonstrated proper handwashing.
FOLLOW-UP INSPECTION
Follow-up for routine inspection conducted on 2/3/26. Verified that major violations are still in compliance. - Potentially hazardous foods are measured at proper holding temperatures. See measured observations. - Employees demonstrated proper handwashing.
ROUTINE INSPECTION
Routine inspection conducted in conjunction with CO0158826
Hot water was not available at the handwash sink located by the cook line. [CA] Handwash sinks shall be able to provide warm water measured at 100 F. [COS] Employee turned on the valve under the sink for hot water.
Employees were unable to demonstrate proper food safety knowledge and practices. (Proper hot and cold holding temperatures, proper handwashing practice, proper cooking temperatures) [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
Potentially hazardous foods observed held at improper holding temperatures inside of disconnected warmer. Raw shell eggs, rice, and cooked dumplings measured at 58F - 72F. Per employee, food was placed there after opening which was less than 2 hours ago. [CA] Potentially hazardous foods when hot holding shall be held at or below 135F; or if cold holding shall be held at or below 41F. [COS] The raw shell eggs and rice were relocated into the reach-in cooler. The cooked dumplings were voluntarily discarded by employee.
Floor sinks located behind the front counter by the ice machine have accumulation of food debris. [CA] Frequently clean non food contact surfaces to prevent the accumulation of debris.
Paper towel dispenser for handwash sink located behind the front counter was not operable. Other handwash sink was available nearby. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to readily wash their hands when required. [COS] Employee fixed the paper towel dispenser.
Improper handwashing practices observed by multiple employees. Employees were observed putting on disposable gloves to handle food without washing their hands; employee touched face and nose and proceeded to the cook line without washing hands; employee only rinsed hands with water before returning to cook line. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels before handing food and before putting on gloves to handle food. [COS] Employees were stopped and asked to properly wash hands before contaminating food.
Leak observed from drain pipes located under the handwash sink located by the cook line. [CA] Plumbing of facility shall be maintained in good repair. [COS] Employee tighten drain pipes and stopped it from leaking when sink is in use.
FOLLOW-UP INSPECTION
Follow-up for routine inspection conducted on 3/5/25. The following major violations were verified to still be in compliance: - The two handwash sinks - one by the front counter, and one by the cook line has been repaired and are operable. Both also sinks have warm water, soap, and single-use paper towels available. - All potentially hazardous foods are held at proper holding temperatures. See measured observations. - Did not observe any cockroach activity. Facility has pest control service scheduled later in the day and operator will provide a copy of the service report via email once it becomes available.
ROUTINE INSPECTION
Two handwash sink are not operable due to plumbing issues. The handwash sink located behind the front counter and the handwash sink located next to the cook line. [CA] All handwash sinks shall be operable with warm water, soap, and single-use paper towels to allow employees to was their hands when required. [SA] A designated handwash sink is available by the walk-in cooler where employees
Employee observed handling dirty utensils at the dishwasher and then returned to the cook line without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was stopped and asked to properly wash hands before contaminating food
Container of raw shell eggs held on table by the cook line was measured at 64F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the eggs into the walk-in cooler.
1) Leak observed from small water heater that is located near the back door. [CA] Repair leak and maintain plumbing in good repair. 2) Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
On glue trap located behind the handwash sink located by the walk-in cooler, observed one live adult cockroach and five dead cockroach. One dead cockroach was also observed on glue trap located under the dishwasher. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas and eliminate any gaps or holes in the facility that may harbor vermin. [COS] Facility removed the glue trap with the live cockroach. Did not observed live or dead cockroaches else where in the facility. Reviewed most recent pest control service report from 1/22/25 and it did not note any cockroach activity. If further cockroach activity is observed at follow-up inspection then facility will b e subject to further enforcement action.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.