Follow-Up Inspection
Sep 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 23, 2025 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Sep 17, 2025
Pass
3 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Boxes of produce and food observed on the floor. [CA] Keep boxes and food at least 6" off of the ground to protect food from cross contamination and to clean floors more easily.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Some prepackaged meats in freezer missing labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: The following PHFs were observed on the floor at room temperature: -Eggs at 57F -Salted duck eggs at 61F -Preserved duck eggs at 56F. Per operator eggs were delivered in the last week. MINOR: Frozen fruit observed at room temperature measured to be -Durian at 34F -Longan a 25F Per operator both items were delivered earlier today and will be picked up by customer by the case today. [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs under active refrigeration if intended to hold without any active prep. [COS] All eggs were VC&D. See VC&D report. Frozen fruit was placed into cooler.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Sep 17, 2025 · Original Source