ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Dec 23, 2025
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There is a puddle of dirty water behind the shelf. [CA] Clean up the puddle and monitor where the puddle is coming from to make repairs.
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.
The bags of bulk food are now placed in bins although the bins are not food grade. They are office/home storage type bins. [CA] Replace with food-grade bins. The bulk food bags can be in the bins once opened and apply the lids on top.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a 5gallon bucket being used to catch water under the food prep sink. [CA] Repair the plumbing so that it is properly plumbed.
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, Dec 23, 2025 · Original Source
Routine Inspection
Nov 12, 2025
Conditional Pass
11 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The employee is washing dishes without sanitizing them and without the 3 comp sink set up. The sink compartments all have dirty dishes in them. The dish washing machine is not working properly. The sanitizer is at 0ppm and the soap container underneath the unit is empty.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specificationsusing the wash, rinse, sanitize procedures.
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 a live cockroach on the boxes of plastic bags. Observed a dead small fly on the counter where the to-go containers are located. Observed fruit-fly like flies in a bowl on the counter also. [CA] Take effective measures to protect food from contamination. Cover all food. Remove all food containers from the floor. Cover all holes in the walls. The owner did provide the pest control service report from yesterday. This report does not show whether or not there was activity. Provide a service and report that shows the pest control technicians comments and recommendations. A reinspection will be completed.
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.
There are counter tops throughout the facility that are soiled and have encrusted food particles, dust, and debris. [CA] Clean and sanitize the surfaces in the kitchen and front food prep areas.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The front and back door are both left open. [CA] Keep these doors closed or install an air curtain or screen doors .
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.
Observed soiled wiping towels sitting on table tops in the kitchen and front food prep area. [CA] The used wiping towels must be stored in the sanitizer between each use.
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
Soiled knives are being stored on a knife holder that has grease and encrusted food particles. [CA] Do not store soiled knives on the knife holder. Wash and sanitize the knife holder.
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.
Food containers in the walk in and also in the refrigerators are uncovered. Containers of ice cream are also uncovered in the freezer with the lids on the floor. [CA] Cover and protect food. Cover the food containers in the walk ins (unless it is uncovered for cooling) and in the prep refrigerators.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
One of the hand soap dispensers was removed from the wall and the other soap dispenser is empty. [CA] Replace the wall mounted hand soap dispenser and refill the empty soap dispenser. [SA] There are pump soap dispensers at the sink. The pump soap dispensers are both soiled and the white portions of the bottle are turning grey/black. Wash the soap dispensers.
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.
Observed bulk food containers unlabeled. [CA] Label each food container with the contents.
Observed bulk food bags open and not in containers. [CA] Place them in containers with lids and labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The floors under most all equipment has encrusted food particles and grease. The walls around each equipment has encrusted food particles. [CA] Thoroughly clean the walls and floors.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Most all equipment in the kitchen is soiled with encrusted food particles. dust, and/or debris. [CA] Thoroughly clean and sanitize the equipment throughout the food facility.
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.
Bean sprouts held at preparation refrigerator measured >41F,<135F
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing gloved hands.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
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, linens: Proper storage and use
Inspector’s notes
Clean knives stored wedged between preparation refrigerator and table.
[CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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.