Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Sep 17, 2026
Pass
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the employee restroom sink, measured the maximum water temperature at 118F. The restroom sink is automatic and not readily adjustable, making it difficult to properly wash hands. [CA] Handwash station shall be readily accessible and available for use at all times to facilitate proper handwashing. [SA] Other handwash sinks are available nearby for employee usage. Per PIC over the phone, the sink will be serviced within one week. Facility to follow up with inspector by 9/24/2026.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
At the employee restroom sink, measured the maximum water temperature at 118F. The restroom sink is automatic and not readily adjustable. [CA] Water shall be supplied from 100-108F at handwash stations as measured from the faucet when not readily adjustable.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Routine Inspection
Sep 14, 2026
Conditional Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
3 compartment sink for warewashing had no stopper available to fill up the sanitizer compartment.
[CA] Warewashing sinks shall have a plug available to fill sink for proper sanitization.
[SA] PIC filled a bucket with appropriate sanitizer concentration and placed the bucket into the sanitizer compartment as a temporary fix.
Test strips for quaternary ammonium were unavailable.
[CA] Facilities should maintain testing equipment onsite to ensure that sanitizers used for warewashing are at appropriate concentrations.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed an accumulation of mold-like substance on soda dispenser nozzles.
[CA] Keep all food contact surfaces such as soda and ice dispensers clean and free of buildup that could contaminate food. Do not use beverage dispenser for service of consumers until nozzles have been cleaned.
3 compartment sink not set up for washing utensils. Upon request, PIC was unable to demonstrate the proper method of washing dishes. Stopper to block drain in sanitizer compartment was unavailable.
[CA] Food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils.
[SA] PIC filled a bucket with sanitizer at appropriate concentration (200ppm for quaternary ammonium) and placed it inside the sanitizer compartment at 3 compartment sink.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed bottles of sanitizer and chemicals stored on same shelf and above soda syrups.
[CA] Toxic chemicals should be stored below and away from food and beverages to prevent contamination or chemical adulteration.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Time as a public health control; procedures & records
Inspector’s notes
TPHC is used for hot holding of hot dogs, taquitos, wings, and pizza. Procedures were available onsite and labels showing times were posted but multiple food items including chicken wings and taquitos were still available on offer past the discard time.
[CA] Follow all TPHC procedures as written and discard food after the allotted time has passed.
[COS] Food past the discard time was voluntarily discarded by the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Pico de gallo held in cold prep table measured between 50F and 57F. PIC indicated that it had been out since 4am, roughly 12 hours.
[CA] Potentially hazardous foods shall be held cold at 41F or below.
[COS] PIC voluntarily discarded the pico de gallo.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Handwash sink in employee restroom measured 125F.
[CA] Handwash sinks with a mixing faucet should be kept between 100F and 108F.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
*MAJOR* Handwash sink in employee restroom with mixing faucet measured 125F.
[CA] Handwash sinks with a mixing faucet should be kept between 100F and 108F.
[SA] Other handwash sinks are available nearby for employee use.
*MINOR* Handwash sink in back storage room/warewashing area partially obstructed.
[CA] Adequate facilities for handwashing shall be provided and accessible.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source
Routine Inspection
Nov 4, 2025
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured hot dogs, sausages, and taquitos on the hot holding roller at 108-118F. Per PIC, foods were cooked and kept in hot holding about 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, foods will be served or discarded within 3 hours (4 hours since time of initial cooking).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed accumulation of brown mold-like substance on soda dispensing nozzles. [CA] Routinely clean and sanitize food contact surfaces.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Observed lack of paper towels at the handwashing station in the customer self-service area. Nearby handwash sinks available in the food preparation area for employees and in the restroom. [CA] Handwash station shall be fully stocked with soap and single use towels at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employee lacks food handler card. [CA] Food handlers shall maintain a valid food handler card for the duration of his or their employment. Food handler cards shall be available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.