Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Mar 23, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. Inside the upright reach-in cooler, cooked sausages measured at 58F. On the service live, cooked chicken hot holding on the warmer was measured at 128F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F.
[COS] Employee discarded the sausages. The chicken was return to the oven and reheated 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, Mar 23, 2026 · Original Source
Routine Inspection
Jan 7, 2025
Pass
3 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Cheese, diced tomatoes, etc on ice at the taco station is not protected from customer contamination.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Paper towels are stored outside of a dispenser at the coffee bar hand wash sink.
[CA] Paper towels shall be stored inside a dispenser to prevent potential contamination.
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.
Measured PHF's being held at improper temperatures (see measured observations) at the following locations:
1. The front hot line at less than 130 F.
2. Cold items on ice at the taco station measured above 41 F
3. Multiple cold PHF's at the salad station measured above 50 F.
4. Milk carafes at the coffee station.
Chef stated that all items were removed from cooking or temperature control at 10:30am and are discarded following the lunch serve at 2pm.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. 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] PHF's discarded following the lunch service.
Submit written time as a public health control procedures to inspector for review and approval.
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.