Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Sep 8, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the countertop hot hold unit, chicken curry buns and hot dogs buns measured between 74F and 76F. Unit setting observed set to approximately 130F; However, unit itself does not appear to be dispensing much heat. Per the PIC, chicken and hot dog buns had been delivered this morning, at approximately 9:00 AM, placed into the unit, and maintained inside since.
[CA] Potentially hazardous foods subjected to temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Chicken curry buns and hot dog buns were voluntarily condemned and discarded due to time and temperature abuse.
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.
Facility has installed a countertop hot hold unit without approval from Santa Clara County Environmental Health.
[CA] Submit plans for the installation/addition of new equipment to DEH Plan Check at dehplancheck@deh.sccgov.org
Plan check requirements to be emailed to the assistant manager.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Sep 8, 2026 · Original Source
Follow-Up Inspection
Aug 24, 2026
Conditional Pass
3 recorded violations
minorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
Facility lacks any form of active managerial control. Manager and assistant manager were both not present.
*Note: Called assistant manager, Rosalva, and discussed. Per Rosalva, Monday is here day off, and the employees do not listen to her instructions if she is not present.
Employees present stated that the managers themselves do not enforce discarding the potentially hazardous foods every 4 hours.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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.
Time as a public health control; procedures & records
Inspector’s notes
Observed the time log for potentially hazardous buns/pastries (meat, vegetable curry, cream cheese, etc.) properly filled out with start and end (discard) times, dated 8/24/2026. However, upon investigation of the front customer self service area and the area behind the front sneeze guard paneling: hot dog buns, chicken curry buns, vegetable curry buns, and assorted cream cheese pastries measured between 73F and 75F. Employees initially stated items had been removed from the walk-in cooler less than 5 minutes prior. However, upon being shown the temperature of the items, employees admitted that items had been removed from the walk-in cooler at 10AM this morning, maintained in ambient, had filled out the time logs including "discard" times, but had not discarded items per TPHC protocol. Current time of inspection was 2:17PM.
Facility failed to provide written procedures for TPHC.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Instructed employees to voluntarily condemn and discard all meat, cream cheese, and custard buns subjected to time as a public health control that had been maintained in ambient for greater than 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
On a tray at the prep area, meat buns and cream cheese pastries measured between 69F and 72F. Employee maintains that she had taken them out of the walk-in cooler 7 minutes prior. Upon being questioned, employee stated that items had been delivered around 7 AM in the morning, left on ambient in speed racks, and then relocated into the walk-in cooler when employees arrived at 8:30AM.
*Note: Ambient of the walk-in cooler measured 38F via probe.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
*Note: Called assistant manager and instructed that upon delivery in the morning, the delivery people who deliver potentially hazardous pastries must immediately place them into the walk-in cooler.
[SA] Items were time marked to be served or else discarded within the next 2 hours.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 24, 2026 · Original Source
Routine Inspection
Aug 18, 2026
Conditional Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
On a rolling speedrack at the back of the kitchen, a sheet pan of raspberry cream cheese pastries measured 75F while maintained out in ambient. Per the PIC, they had been delivered at 7AM this morning and maintained in ambient. Current time of inspection was 2:03PM.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Raspberry cream cheese pastries were voluntarily condemned and discarded due to time and temperature abuse.
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.
Time as a public health control; procedures & records
Inspector’s notes
Meat and cream cheese buns/pastries maintained at the customer self service area and behind sneeze guards at the front service counter subjected to time as a public health control did not have their time logs filled out.
Observed various types of cream cheese pastries and several meat buns offered for sale after the four-hour time limit; Per staff, items had been placed out for opening at 10AM; Current time of inspection was 2:09PM. Assistant manager stated that she was aware of 4-hour discard policy for meat buns, but was unaware of discard requirements for cream cheese/custard buns/pastries.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Cream cheese pastries and meat buns were voluntarily condemned and discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
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.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Routine Inspection
May 25, 2026
Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels maintained in a stack provided outside of the dispenser at the hand sink at the front service line. Brown staining observed on the side of the stack of paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers to prevent contamination; heated-air hand drying device may be substituted for single-use towels.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Non-food grade plastic bin is being used to store bread intended for sandwiches at the side service counter. Labeling on bin states "for commercial use, ideal for tool and toy storage".
[CA] Discontinue the use of non-food grade containers to store food.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal food stored over ingredients and foods intended for customer consumption in the prep cooler to the left of the ice machine.
[CA] Employee personal food shall be stored underneath or separate from foods intended for customer consumption.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Various cream and custard buns measured between 73F and 75F while maintained out of temperature control on sheet pans maintained in rolling metal cabinet units located at the back kitchen. Per the manager, items had been delivered in a refrigerated truck approximately 45 minutes prior, and staff are supposed to immediately relocate the items to the walk-in refrigerator but had forgotten to do so today.
*Note: Aforementioned items are not subjected to time as a public health control upon delivery.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Aforementioned foods were relocated to the walk-in refrigerator.
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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is properly following time as a public health control procedures for various cream, custard, and meat buns maintained out of temperature control at the front service line and inside the clear display case, but lack written SOP's.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
*Note: Manager states that she will email written SOP's. Business card provided.
Per manager, items are subjected to TPHC from 10AM-2PM, discarded, and then the next batch (taken out of the walk-in refrigerator) is subjected to TPHC from 2PM-6PM. Manager states that no potentially hazardous baked items are sold after 6PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling cash, put on gloves, then proceeded to handle baked goods. No direct contamination observed.
[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.
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.
Accumulation of black, mold-like substance on the interior panels of the ice machine.
[CA] Food contact surfaces shall be cleaned regularly at a rate sufficient to preclude buildup.
[COS] Employees sanitized interior panels.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
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.
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 25, 2026 · Original Source
Routine Inspection
Oct 21, 2025
Pass
6 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Restroom door has a broken slef closure device.
[CA] Replace or repair restroom door self closure.
MOP WAS LEFT IN A MOP BUCKET.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
ICE SCOOP WAS LEFT INSIDE THE ICE MACHINE AND SCOOP HANDLE WAS TOUCHING THE ICE.
[CA] Store scoop handle in a way that it will not touch ice or store it outside in a container.
[COS] PIC stored the scoop out side in a container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
HAND WASHING SINK IN THE DELI AREA HAD PAPER TOWEL BUNDLE AND PUMP SOAP IN IT.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
HAND WASHING SINK INSIDE THE RESTROOM LACK SOAP DISPENSER.
[CA] Provide handwashing cleanser in dispenser at handwash stations 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.
USED WIPING CLOTH WAS LEFT AT THE FOOD PREP TABLE.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
GRIME BUILDUP ON A SANDWICH MAKER AND HANDLES OF A FOOD PREP COOLER.
[CA] Clean the exterior of equipment more frequently to prevent cross contamination.
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.
Time as a public health control; procedures & records
Inspector’s notes
HALF & HALF AT THE COFFEE BAR LACK TIME MARKING.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] PIC ADDED HALF & HALF IN TO A TPHC LIST WITH BAKED ITEMS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Oct 21, 2025 · Original Source
Routine Inspection
Dec 12, 2024
Pass
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Holes in flooring and walls in back prep area. [CA] Repair the wall and floors with a durable, smooth, nonabsorbent, and easily cleanable surface.
Accumulation of debris on floors throughout prep area. [CA] Floors in food preparation area shall be kept clean.
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.
Measured hot dog bun at 108F and empanada at 108F in hot hold display unit. Foods have been in unit for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Foods were time marked from 10:30AM-2:30PM.
Note: If facility will use time as a public health control (TPHC), foods shall be time marked and standard operating procedures shall be completed and available.
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.
Wiping cloths stored on counters.
Measured chlorine at 0 ppm in wiping cloth bucket.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Utensils and equipment stored directly underneath paper towel dispenser and next to soap dispenser where they are exposed to splash from handwashing. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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.
No soap at handwash sink next to three compartment sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Paper towels not stored in dispenser at handwash station near register. [CA] Single-use sanitary towels shall be provided in dispensers 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.
Accumulation of debris on shelving throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.