Mala Town

Inspections

From County of Santa Clara Department of Environmental Health · 10 inspections on record · Last checked Oct 6, 2026

Every visit

1. LatestJul 30, 2026Follow-up inspectionGreen placard

   This one: Green placard, inspected Jul 30, 2026.

   5 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     At the right end of the cook-line, on a dunnage rack, four pots of beef bone soup, chicken soup, tomato soup, and tom yum soup measured between 87F and 90F. Per staff, the meat soups are prepared using ground bones, and all soups use condensed milk and/or coconut milk. At the other end of the cook-line, observed an additional 4 pots of the same soup. Soups measured between 88F and 90F. Per staff, soups had been boiled 1.5 hours prior. In the clear-door cooler adjacent to the preparation sinks, 7 bags of chinese noodles measured 54F and 1 bag of bean sprouts measured 54F. Ambient of the unit measured 53F via probe, and measured 52F via internal thermometer maintained inside the unit. Per staff, items had been maintained in the unit overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed cook to place all 8 pots of soup back onto the stove and reheat to 165F or greater. 70 lbs of chinese noodles and 5 lbs of bean sprouts were voluntarily condemned and discarded. *Note: Facility has a history of storing noodles and bean sprouts in the improperly functioning clear-door cooler adjacent to the warewashing area. No other potentially hazardous foods are stored inside (raw vegetables only). Instructed employees to place a sign on the clear-door cooler stating that noodles and bean sprouts are not to be stored inside the unit.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

     Food Code 3-501.16(A)(1)

     How can a restaurant or home fix this?

     1If food is out of range

     • Hot food below 135°F for less than 2 hours: reheat to 165°F.
     • Cold food above 41°F for less than 2 hours: chill it right away.
     • Unknown time or longer: throw it out.

     2Which foods need temperature control (TCS)

     3 more steps in the full guide Read the free guide

     Help fix

     Hot and cold holding

     The full guide has 3 more parts. Sign up to open the full guide in the app.

     Fix and log it now

     Are you Mala Town? Fix it

   Not critical (4)

   • No person in charge on duty

     The department's words

     K24 Person in charge present and performing duties

     Facility lacks any form of active managerial control. The manager, [name], was not present. Per staff, the manager seldom shows up to oversee facility operation. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

   • Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     Hand sink adjacent to the dishwashing area observed partially obstructed by a 5 quart container of water maintained inside the basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facility shall be used for no other purpose than handwashing. [COS] Obstruction removed.

     Food Code 5-205.11

     How can a restaurant or home fix this?

     1Hand sinks are for hands only

     • Wash only at a handwashing sink.
     • Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
     • Never dump drinks, rinse utensils or fill pitchers at the hand sink.

     From Food Code 2-301.15

     2Soap and hand sanitizer

     4 more steps in the full guide Read the free guide

     Help fix

     Handwashing

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     Fix and log it now

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   • Consumer self service does prevent contamination

     The department's words

     K31 Consumer self service does prevent contamination

     Food items offered for consumer self service lack sneeze guards, or any method of prevent sneeze/splash contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. *Note: Owner states that he will install sneeze guards in the next week

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Observed employee dishwashing in the wrong order from left to right: rinse, wash (with soap), and sanitize (100 ppm chlorine). Observed employee drying bowls with a yellow towel after they have been cleaned/sanitized. Observed multiple other towels maintained on top of a standing floor fan. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. Discontinue the use of towels to dry dishes after warewashing.

     Food Code 4-602.11

     How can a restaurant or home fix this?

     1Clean first, then sanitize

     • 1. Scrape off food.
     • 2. Wash with detergent and warm water.
     • 3. Rinse off the soap (soap weakens sanitizer).

     From Food Code 4-603.16

     2When to clean food-contact surfaces

     4 more steps in the full guide Read the free guide

     Help fix

     Cleaning vs sanitizing, and sanitizer strengths

     The full guide has 4 more parts. Sign up to open the full guide in the app.

     Fix and log it now

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2. EarlierJul 14, 2026Routine inspectionGreen placard

   8 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Sanitizer measure at 0ppm during manual warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chlorine was added to 3-comp to reach 100ppm

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (7)

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     Grocery bags used to store frozen foods in walk-in freexer. [CA] Use food grade bags to store food.

   • Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     1.Noodles measured at 54F inside of 2 door reach-in. Per PIC they were placed there tone hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Noodles moved to a colder cooler to facilitate quick cooling. 2. Pots of soup kept at 87F. PIC stated they rotate pots to heat up soup to boiling. Pots have only been sitting for one hour. [CA] PHFs shall be held at 135°F or above. [COS] Pots were moved to cook tops and brought to a boil.

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Warm water at handwash sink next to cookline measured at 80F [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     Frozen foods sitting out on drain board of 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.

   • Consumer self service does prevent contamination

     The department's words

     K31 Consumer self service does prevent contamination

     Sauces left out for self-serve have no lid and no sneeze guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

   Show 2 more

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Sauces left out for self-serve have no lid and no sneeze guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

   • Dish sink or dish machine not set up right

     The department's words

     K34 Warewash facilities: installed/maintained; test strips

     No chlorine test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

3. EarlierJun 8, 2026Follow-up inspectionGreen placard

   No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
4. EarlierJun 4, 2026Routine inspection17 out of 100 (Yellow placard)

   22 violations listed, 6 marked critical.

   Critical (6)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     *REPEAT VIOLATION* Of the two hand sinks in the kitchen: Both hand sinks lacked any form of soap. - At the hand sink near the three compartment sink, wash basin observed filled with a mixer placed inside. - Hand sink near the cook-line is incapable of dispensing any hot water. Handle observed turned off. Hand sink at the dining area was partially obstructed by chairs placed directly in front. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Pump bottle of soap provided. Obstructions removed.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Sewage or wastewater not disposed of right

     The department's words

     K22 Sewage and wastewater properly disposed

     *REPEAT VIOLATION* Observed wastewater discharged from the drain pipe of the three compartment sink overflowing onto the floor of the kitchen during manual warewashing. Floor sink strainer and floor sink observed clogged. Per an employee present, the drain pipe underneath the floor sink often gets clogged because it is too narrow to accommodate the amount of water and food waste. Employee states that dishwashing employees have repeatedly brought the issue to the attention of the owners, but they have refused to take any action. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Employees cleaned out floor sink. Most of the wastewater observed capable of being discharged through the floor sink without overflowing onto the floor.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     *REPEAT VIOLATION* Employee observed handling raw beef with gloved hands, stood up, then began chopping tofu. Employee observed lifting his shirt up, scratched his chest, then did not wash hands thereafter. Same employee observed scratching his crotch area on the outside of his pants, then proceeded to handle a clean bowl before being stopped and instructed to wash hands. Employee was later observed throwing his gloves into the floor sink at the cook-line. Employees observed collecting soiled dishes, then proceeded to serve ready-to-eat bowls of food to customers. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Tofu was voluntarily discarded due to cross contamination. Bowl was taken to the three compartment sink to be re-washed. Employees properly washed hands.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     *REPEAT VIOLATION* On a lower prep table shelving unit to the left of the cook-line, observed the following: - Raw beef measured 67F while maintained in a plastic tub in ambient air. Per staff, beef had been left out frozen since last night in ambient to thaw. - Beef tripe measured 74F while maintained in a plastic tub in ambient air. Per staff, tripe had had been taken out of refrigeration yesterday and maintained in ambient overnight. - Beef in plastic packages mixed with beef blood, maintained in a plastic tub measured 61F. Per staff, beef had been taken out of refrigeration 2 hours prior. In the clear-door cooler near the two preparation sinks, four bags of bean sprouts measured 51F, and noodles measured 50F. Ambient of the unit measured 50F via probe. Per staff, items had been maintained in the unit overnight. In the second to the right customer self-service refrigerator at the self-service line (oriented facing the dining area), tea egg in soy sauce measured 62F, quail eggs measured 62F, and tofu measured 61F. Ambient of the lower portion of the unit measured 56F. Per staff, items had been placed into the unit 2 hours prior. In the third to the right customer self service refrigerator at the self-service line, tofu puffs measured 47F and rice cake measured 46F. Ambient of the lower portion of the unit measured 45F via probe. At right-end of the cook-line, on a dunnage rack, four pots of beef bone soup, chicken soup, tomato soup, and tom yum soup measured between 84F and 87F. Per staff, the meat soups are prepared using ground bones, and all soups use condensed milk and/or coconut milk. Per staff, items had been cooked 2 hours prior. At the other end of the cook-line, observed an additional 4 pots of the same soup. Soups measured between 83F and 87F. Per staff, the owners have instructed them not to keep the soups hot because it ruins the quality. However, owner arrived on-site and clarified: He states employees are supposed to utilize intermittent hot holding during which they rotate stock pots of soup on and off the burners, and the time the soup is at ambient should not exceed 45 minutes. Tofu measured 61F while maintained on a prep table to the right of the cook-line. Per staff, tofu had been taken out of refrigeration less than 2 hours prior. Raw beef measured 57F while maintained in a tub on a cart in ambient near the open side door to the facility. Flies observed swarming around the beef. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw beef and beef tripe maintained in ambient since yesterday was voluntarily discarded into the trash. Noodles and bean sprouts were voluntarily discarded into the trash. All other potentially hazardous foods relocated to alternate refrigeration units, or served or else discarded at the end of lunch service. Beef subjected to fly contamination was voluntarily discarded (See K13M).

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food in poor condition

     The department's words

     K13 Food in good condition, safe, unadulterated

     A cloud of flies observes swarming around a tub of beef maintained on a cart in ambient temperature nearest the open side door of the facility. Observed two flies land directly on the raw beef. [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] Beef was voluntarily discarded into the trash.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Show 1 more

   • Marked critical by County of Santa Clara Department of Environmental Health

     Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     *REPEAT VIOLATION* Employee observed warewashing using chlorine sanitizer that measured 0 ppm. Employee observed warewashing in the following order from right to left: Sanitizing with 0 ppm chlorine, washing (with soap), then rinsing in the left compartment. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Ensure dishes are manually ware washed in order of wash, rinse, and sanitize. [COS] Employee added bleach. Chlorine sanitizer remeasured 100 ppm. Affected bowls were re-washed, rinsed, and sanitized.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (16)

   • No person in charge on duty

     The department's words

     K24 Person in charge present and performing duties

     Manager was not present. Per staff, the old manager left a few months ago, and the current manager had not shown up today. Facility has failed to enact active managerial control. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     Self-service refrigerator second to the right, self-service refrigerator third to the right (oriented facing into the dining area), and upright clear-door cooler in the kitchen area are incapable of maintaining potentially hazardous foods at 41F or below. See K07M. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

   • Food on the floor or under drips

     The department's words

     K30 Food storage: food storage containers identified

     Containers of food stored on the floor throughout the entirety of the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

   • Raw food not kept apart from ready-to-eat food

     The department's words

     K27 Food separated and protected

     Raw chicken stored above raw beef in the walk-in cooler. [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. Animal products shall be stored in order of progressive cooking temperature from top to bottom.

   • Consumer self service does prevent contamination

     The department's words

     K31 Consumer self service does prevent contamination

     Food items offered for consumer self service lack sneeze guards, or any method of preventing sneeze/splash contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

   Show 11 more

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Hand sink to the immediate right of the cook-line is incapable of dispensing any hot water. Water measured at a maximum of 81F from the faucet in the men's restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

   • Pests seen inside: fruit flies

     The department's words

     K23 No rodents, insects, birds, or animals

     Approximately 15 flies observed flying around the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     1. Clean pots stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location. 2. In the ice machine, ice scoop handle observed stored in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Insufficient numbers of tongs provided for customer self-service. Customers observed utilizing the same tongs to handle a variety of animal products. [CA] Provide separate tongs to prevent cross contamination.

   • Hood filters need cleaning

     The department's words

     K38 Adequate ventilation/lighting; designated areas, use

     Heavy accumulation of grease on hood screens above the cook-line. [CA] Clean routinely to allow for the adequate ventilation of heat/grease/vapors.

   • Dish sink or dish machine not set up right

     The department's words

     K34 Warewash facilities: installed/maintained; test strips

     Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

     1. Employee jacket stored hanging on top of dry storage rack in contact with clean equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. All doors maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.

   • No person in charge on duty

     The department's words

     K01 Demonstration of knowledge; food safety certification

     A valid food safety certificate could not be provided. Food handler cards could not be provided for most staff members. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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. Employees could not answer various questions pertaining to food safety. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

   • Shelves and surfaces need cleaning

     The department's words

     K33 Nonfood contact surfaces clean

     Accumulation of debris in floor sinks throughout the facility. [CA] Nonfood contact surfaces shall be maintained clean.

   • Food thawed the wrong way

     The department's words

     K26 Approved thawing methods used; frozen food

     Raw, frozen beef observed thawing in ambient. [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.

   • Thermometer missing or reading wrong

     The department's words

     K39 Thermometers provided, accurate

     Multiple refrigeration units lack operable internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

   • Garbage uncovered or not taken out

     The department's words

     K42 Garbage & refuse properly disposed; facilities maintained

     Dumpster lids maintained open. [CA] Keep lids closed to prevent the attraction of vermin.

5. EarlierJan 5, 2026Routine inspectionGreen placard

   4 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee was observed handling bowls containing raw meat and bowls containing ready to eat food orders simultaneously. [CA] Properly wash hands and change gloves when switching from working with raw to ready to eat foods. [COS] Employee was directed to wash hands and put on new gloves. Manager assigned separate employees to handle raw and cooked orders to prevent cross-contamination.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (3)

   • No hot or cold water at a sink

     The department's words

     K21 Hot and cold water available

     Hot water valve is not operational in hand sink by the cookline. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

   • Consumer self service does prevent contamination

     The department's words

     K31 Consumer self service does prevent contamination

     Containers of sauces, green onions and cilantro are stored on self-service counter with no sneeze guards or lids. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Employee observed using the 3-comp sink in the wrong order by washing dishes with soap and water in the middle compartment, rinsing in the left compartment. and then sanitizing in chlorine solution in the right compartment of the three compartment sink. [CA]Manual warewashing shall be accomplished by using a three- compartment sink where the utensils are first precleaned, then washed, rinsed, sanitized, and air dried.

6. EarlierOct 6, 2025Follow-up inspectionGreen placard

   3 violations listed, 1 marked critical.

   Critical (1)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     Four bags of noodles measured 54F-63F in the clear-door unit to the right of the dishwashing sink. Per the PIC, noodles were placed inside 1.5 hours prior. Ambient of the unit measured 60F. Facility has not repaired the unit as cited during the last inspection. [CA] Potentially hazardous foods shall be held at or below 41F. [COS] Noodles relocated to the walk-in cooler. PIC agreed to call a refrigerator technician by the end of the day and send a photo of a probe thermometer with food at proper holding temperature.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (2)

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     Employee observed actively dishwashing using chlorine that measured 25 ppm in the third compartment of the three compartment dishwashing sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added bleach. Remeasured at 100 ppm.

   • Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     Employee observed handling tubs full of raw meat with gloved hands, then proceeded to walk to the front service coolers and handle multiple tongs intended for customer use when self-serving. [CA] Gloves must be changed and hands must be washed after handling raw animal products, prior to handling clean, food contact utensils. Gloves shall not be rinsed or washed. [COS] Employee changed gloves and properly washed hands. Tongs taken to the three compartment sink to be cleaned.

7. EarlierOct 1, 2025Routine inspection48 out of 100 (Yellow placard)

   12 violations listed, 4 marked critical.

   Critical (4)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Sewage or wastewater not disposed of right

     The department's words

     K22 Sewage and wastewater properly disposed

     Right-side and left-side compartment of three compartment sink observed draining copious amounts of wastewater (entirety of filled sink-basin) from the bottom of their respective compartments onto the floor of the kitchen during active warewashing. Per the PIC, all three compartments of the three compartment sink have recently started discharging all of their wastewater onto the kitchen floor at sporadic intervals. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. A food facility may not operate if there is wastewater overflowing into the facility. [SA] Wastewater mopped up/swept into the floor drain. PIC has scheduled a repairman to fix the sink by the end of the day. ____________ Minor violation: Floor sink directly under the three compartment sink clogged with various food and plastic debris, thus contributing to the overflow onto the kitchen floor cited above. [CA] Floor sinks shall remain unobstructed/unclogged to allow for adequate and sanitary disposal of wastewater. [COS] Floor sink unclogged.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     *REPEAT VIOLATION* Employee observed handling bowls full of raw meat, then proceeded to grab bowls of cooked, ready-to-eat food to serve to customers at the pass-through window. [CA] Employees must change gloves and properly wash hands following contact with raw animal products or potentially contaminated surfaces, prior to handling ready-to-eat food or clean, food contact surfaces. [COS] Employee changed gloves and properly washed hands.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hand sink not ready to use

     The department's words

     K06 Adequate handwash facilities supplied, accessible

     *REPEAT VIOLATION* Hand sink next to the dishwashing lacked a functional paper towel dispenser. Other hand sink in the kitchen lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC fixed paper towel dispenser. Other paper towel dispenser restocked.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     *REPEAT VIOLATION* 1. Cut tomatoes and cut watercress (melon) measured 66F-68F while maintained out of temperature control at the self-service line. Per the PIC, items had been placed there less than 1 hour prior. 2. Two bags of bean sprouts measured 46F-48F in the two-door glass, upright cooler next to the prep sinks. Per an employee, items had been inside of the unit for 4 hours. Ambient of the unit measured 43F-45F, depending on location. [CA] Potentially hazardous foods intended for cold holding shall be held at or below 41F to prevent the growth of bacteria. [COS] Cut tomatoes and cut watercress relocated to lower portion of prep units at the service line. PIC agreed to keep tomatoes and watercress in upper prep inserts (in temperature control) in the future. Bean sprouts VC&D. See VC&D report.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   Not critical (8)

   • Utensils or dishes stored wet or unwashed

     The department's words

     K36 Equipment, utensils, linens: Proper storage and use

     Stock pots maintained on the front burners of the two, double stock pot ranges at the cook-line. Facility's permit condition states the following: DUE TO LACK OF 6-INCH OVERHANG AT THE 2 DOUBLE STOCK POT RANGES, POTS USED TO COOK FOOD MAY NOT BE KEPT AT FRONT BURNER. 6-INCH OVERHANG BETWEEN INSIDE EDGE OF HOOD AND COOKING SURFACE MUST BE MAINTAINED FOR COMPLETE SMOKE/STEAM CAPTURE. [CA] Facility is in direct violation of facility permit condition. Discontinue the use of the front two burners to cook food. Contact DEH plan check at [email] if facility wishes to make any structural or equipment-based changes prior to making said changes.

   • Floors, walls or ceilings need cleaning or repair

     The department's words

     K45 Floor, walls, ceilings: built,maintained, clean

     Grease buildup observed on the ceiling above where the two stock pots that are not covered by the 6-inch ventilation overhang are located. [CA] Walls, floors, and ceilings shall be maintained clean. See K36m.

   • Food in poor condition

     The department's words

     K13 Food in good condition, safe, unadulterated

     Employee package of ice cream maintained inside of the ice in the ice machine. [CA] Discontinue the storage of items inside ice that is intended for customer service (with the exception of the ice scoop) to prevent potential adulteration.

   • Equipment in poor repair

     The department's words

     K35 Equipment, utensils: Approved, in good repair, adequate capacity

     Ambient of the 2-door glass upright next to the prep sinks measured 43F-45F depending on location. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F.

   • Consumer self service does prevent contamination

     The department's words

     K31 Consumer self service does prevent contamination

     *REPEAT VIOLATION* Scallion and containers of sauces are stored on counter at consumer self-service area with no sneeze guards or lids. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

   Show 3 more

   • Pests seen inside: fruit flies

     The department's words

     K23 No rodents, insects, birds, or animals

     5+ flies observed throughout the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

   • Eating or drinking in a food area

     The department's words

     K04 Proper eating, tasting, drinking, tobacco use

     Employee observed drinking in the kitchen. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.

   • Food-contact surfaces not cleaned or sanitized right

     The department's words

     K14 Food contact surfaces clean, sanitized

     *REPEAT VIOLATION* Employee is washing dishes with soap and water in the middle compartment, rinsing in the left compartment. and then sanitizing in chlorine solution in the right compartment of the three compartment sink. [CA] Food contact equipment shall be cleaned via wash, rinse, sanitize (in that specific order) to prevent contamination.

8. EarlierJan 23, 2025Follow-up inspectionGreen placard

   No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
9. EarlierJan 20, 2025Follow-up inspectionYellow placard

   3 violations listed, 3 marked critical.

   Critical (3)

   • Marked critical by County of Santa Clara Department of Environmental Health

     Sewage or wastewater not disposed of right

     The department's words

     K22 Sewage and wastewater properly disposed

     Wastewater from three compartment sink overflows floor sink onto floor. Two drain lines of three compartment sink are not directly plumbed and drain into floor sink. When sinks are drained, the water overflows onto the floor sink prep area. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Three comparment sink will be drained slowly to prevent overflow. Repair has been contacted to ensure that facility no longer has wastewater overflow.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hot food below 135°F

     The department's words

     K07 Proper hot and cold holding temperatures

     *REPEAT VIOLATION* Measured tomato broth at 101F on rack. Per employee, it has been off the stove for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Broth was placed on stove to reheat to 165F.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

   • Marked critical by County of Santa Clara Department of Environmental Health

     Hands not washed when needed

     The department's words

     K05 Hands clean, properly washed; gloves used properly

     *REPEAT VIOLATION* Employee washed gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was directed to change gloves.

     Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

10. EarlierJan 14, 2025Routine inspection43 out of 100 (Yellow placard)

    14 violations listed, 4 marked critical.

    Critical (4)

    • Marked critical by County of Santa Clara Department of Environmental Health

      Hot food below 135°F

      The department's words

      K07 Proper hot and cold holding temperatures

      Measured raw shell eggs at 61F on shelf. Employee states that eggs have been there since 11AM. Measured tomato broth at 80F and beef bone broth at 72F on floor. Measured beef bone broth at 73F on rack. Employee states that broth have been off the stove for less than two hours. Measured shrimp balls at 50F on top of inserts at third self-service cooler. Employee states that shrimp balls have been out for less than one hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Raw shell eggs will be returned to vendor. Broths were placed on burners to reheat. Shrimp balls were placed into inserts of self-service cooler.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by County of Santa Clara Department of Environmental Health

      Food in poor condition

      The department's words

      K13 Food in good condition, safe, unadulterated

      A pot of frozen tea for tea eggs was adulterated. An employee stacked a container that was stored directly on the floor directly into the pot of frozen tea. [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] Frozen tea was voluntarily discarded.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by County of Santa Clara Department of Environmental Health

      Hand sink not ready to use

      The department's words

      K06 Adequate handwash facilities supplied, accessible

      One handwash sink was blocked by employee using sink to fill a pitcher. Other handwash sink had a container in the basin and was blocked by a prep table and pots of broth. No handwash sink was available. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee removed pitcher to make one handwash sink available.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    • Marked critical by County of Santa Clara Department of Environmental Health

      Hands not washed when needed

      The department's words

      K05 Hands clean, properly washed; gloves used properly

      Employee washing dishes touched clean containers after touching dirty containers. Employee did not wash hands or change gloves. Employee went from wiping the counter to touching clean pans. Employee did not wash hands or change gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employees were directed to properly wash hands with soap and paper towels. Employee was told to wash, rinse, and sanitize all dishes that were contaminated.

      Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

    Not critical (10)

    • Consumer self service does prevent contamination

      The department's words

      K31 Consumer self service does prevent contamination

      Sauces are stored on counter with no sneeze guard or lids. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. Customers use one utensil for all self-service foods (vegetables, fish, noodles, raw meat). [CA] Provide dispensing utensil for each food item offered at consumer self-service counter to prevent cross contamination.

    • Utensils or dishes stored wet or unwashed

      The department's words

      K36 Equipment, utensils, linens: Proper storage and use

      Equipment stored directly on the floor. [CA] Properly store utensils and equipment in a clean and sanitary manner where they are not exposed to splash, dust, or other contamination. Bowls and cups with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

    • Pests seen inside: fruit flies

      The department's words

      K23 No rodents, insects, birds, or animals

      Flies and moths present in prep area and storage area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, and fruit flies.

    • Food thawed the wrong way

      The department's words

      K26 Approved thawing methods used; frozen food

      Thawing fish in container at room temperature. Thawing shrimp in standing water in 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.

    • Raw food not kept apart from ready-to-eat food

      The department's words

      K27 Food separated and protected

      Food stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

    Show 5 more

    • Cooked food not cooled in time

      The department's words

      K09 Proper cooling methods

      Cooked onions cooling in deep, plastic container with tight lid. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. 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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.

    • Floors, walls or ceilings need cleaning or repair

      The department's words

      K45 Floor, walls, ceilings: built,maintained, clean

      Accumulation of water and debris on floors in prep area. [CA] Floors in food preparation area shall be kept clean.

    • Sewage or wastewater not disposed of right

      The department's words

      K22 Sewage and wastewater properly disposed

      One compartment of three compartment sink does not have a drain line and is draining into a floor sink. Accumulation of water near floor sink. [CA] Repair plumbing fixture to ensure liquid waste be disposed of through the approved plumbing system and shall discharge into the public sewerage.

    • No hot or cold water at a sink

      The department's words

      K21 Hot and cold water available

      Measured hot water at 105F in prep sink. [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.

    • Food-contact surfaces not cleaned or sanitized right

      The department's words

      K14 Food contact surfaces clean, sanitized

      Employee is washing dishes with soap and water, sanitizing in chlorine solution, and then rinsing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Measured chlorine at 200 ppm in second compartment of three compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Clean, wet utensils and containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site) ↗