ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
May 26, 2026
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the 2 door prep unit, measured small sauce containers of garlic vinaigrette between 44F and 49F.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
[SA] Operator moved small sauce containers of garlic vinaigrette to the undercounter refrigeration to facilitate proper holding temperatures.
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 dust accumulation on walls and shelving above the 2 compartment sink and the prep sink.
[CA] Ensure walls are frequently cleaned and maintained.
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.
Official record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source
Routine Inspection
Aug 26, 2025
Pass
5 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, observed unit does not dispense chemicals for warewashing. Measured chlorine sanitizer at 0 PPM. [CA] Ensure warewash machine is able to properly clean and sanitize utensils and equipment using 50 PPM chlorine sanitizer. [SA] Operator discontinue use of warewash machine for cleaning and sanitizing until properly repaired. Operator to use 2 compartment sink to wash, rinse, and sanitize utensils and equipment.
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.
In the walk-in refrigerator, measured cooked chicken and red salsa at 45F. In the kitchen area, in the 2 drawer undercounter refrigerator, measured raw fish at 46F and raw shrimp at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
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.
On the counter-top, observed container of cooked tomatillos and cooked corn cooling in an ice bath without adequate contact between the container and the ice bath. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by proper use of an ice bath where ice completely surrounds the container, or the use of ice and cold water surrounds the container. [SA] Operator added additional ice and water to facilitate proper cooling.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the kitchen area, between the 2 door prep unit and the steam table, observed a knife stored in the crevice between equipment. [CA] Ensure all utensils and equipment are properly stored to prevent contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
In the kitchen area, observed accumulation of grease to the right of the hood. In the same area, observed a gap between the hood and the wall. At the prep table and prep sink, on the wooden border above, observed accumulation of dust and debris. On the floor below the warewash machine, observed accumulation of debris. [CA] Ensure facility floors, walls, and ceilings are frequently cleaned and maintained to prevent possible harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.
In the dry storage area by the staircase, observed unfinished/broken walls in the area. [CA] Ensure walls are properly finished and sealed to prevent possible harborage of vermin.
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.