Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Feb 25, 2026
Pass
2 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed PHFs cooling in deep containers. [CA] When cooling PHFs, use rapid cooling methods such as frequent stirring, ice baths, ice paddles, small portions, ice as an ingredient and/or blast chiller.
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 potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (raw beef and marinated beef) as well as the hot box (rice 64F). Per PIC, the meat was recently prepped within the last 20 minutes. Per PIC, the rice has been in the warmer for 45 minutes. [CA] Ensure PHF are put back into proper temperature holding (41F or below) when finished with diligent preparation. [COS] PIC had staff put raw beef back in walk-in cooler. PIC had staff reheat the rice to 165F.
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, Feb 25, 2026 · Original Source
Routine Inspection
Feb 18, 2026
Conditional Pass
4 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Whole chickens within the prep sink are being thawed out without running water.
[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.
[SA] Water was turned on for the sink.
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.
Cooked veggies on the cook line were measured at 83*F at the time of inspection. Per PIC, they were not sure how long they have been out of temperature.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] All product was VCD into the garbage.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One of the light bulbs is out within the hood system.
[CA] Change light bulb within system.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
MINOR:
1. 3-Compartment sink within the hot deli department was measured at 0PPM at the time of inspection. No active ware-washing is taking place.
MAJOR:
2. 3-Compartment sink within the cold deli department was measured at 0PPM at the time of inspection. Active ware-washing is taking place.
[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).
[SA] Sanitizer was added to 3-compartment sinks; re-measured at 100PPM of chlorine.
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, Feb 18, 2026 · Original Source
Routine Inspection
Jul 31, 2025
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Under counter refrigeration with PHFs was measured between 48-49*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] All food was moved into walk in.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light bulbs within the hood system are missing at the time of inspection.
[CA] Install new light bulbs.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Cutting knives for food were placed in between the stainless steel table and prep table at the time of inspection.
[CA] Discontinue with this practice and place on either magnets or knife holders.
[SA] Knives were taken to the 3-compartment sink to be sanitized (wash, rinse, sanitize).
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.
PHFs on metal trays are being cooled at ambient temperature at the time of inspection; not within ice baths.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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.
[SA] Facility will re-heat items back to 165*F and start the cooling process again. Ice baths were created at the time of inspection as well.
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, Jul 31, 2025 · Original Source
Routine Inspection
Jan 28, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the hot deli heated cabinet, refried beans measured at 120F. Heated cabinet was set to 120F. Per food employee, beans were removed from temperature control 30 minutes prior.
[CA] Potentially hazardous foods shall be held hot at 135°F or above.
[COS] Beans were reheated to 168F. Heated cabinet temperature was adjusted to 170F.
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.
In the hot deli, handwash station was blocked with large trash can.
[CA] Handwash stations shall be clean, unobstructed, and accessible 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.