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 5, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels at several handwash stations placed on top of dispensers. Per PIC, vendor delivered the wrong towels.
[CA] Single-use sanitary towels shall be provided in dispensers; 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.
High temperature warewashing machine measured at 153 F-157F.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface
temperature of 160°F (or manufacturer's instruction).
[COS] Maintenance staff turned water heater up. Dishwasher now reaches 160F.
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 5, 2026 · Original Source
Routine Inspection
Jun 17, 2025
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
High temperature warewashing machine measured at 152 F. Machine is inconstantly hitting 160 F during the final sanitizing rinse.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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 pizza sauce at 47 F on the preparation counter at the pizza station. Cook stated the sauce was removed from temperature control 10 minutes prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Pizza sauce relocated to the refrigerator to be cooled to and held at 41 F or below.
Facility intends to utilize TPHC for item moving forward. Insure item and any other PHF's held are room temperature are time logged with a start and discard times.
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.
Measured eggs at 48 F to 52 F within a deep, covered plastic container within the walk in refrigerator. Log stated that the eggs were removed from cooking, sliced and placed within the walk in refrigerator at 6:30am (more than 6 hours prior).
[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.
[COS] Sliced hard boiled eggs were voluntarily discarded.
Minor:
Diced chicken measured at 56 F within a deep container in the walk in refrigerator. Log stated the chicken was removed from cooking 4 hours prior.
[CA] Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid 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.