ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 13, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink at the cook line lacked a supply of paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers.
[COS] Paper towel dispenser refilled.
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.
Cooked squash measured at 45 F on top of an ice bath within the cook line preparation refrigerator.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully insert containers below the ice bath to maintain foods at 41 F or below.
[COS] Containers rearranged and ice added to maintain squash at 41 F or below.
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 13, 2026 · Original Source
Routine Inspection
Jul 16, 2025
Pass
5 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees were observed switching task and changing disposable gloves without washing their hands. [CA] Employees shall properly wash their hands with water, soap, and single-use paper towels prior to putting on gloves to handle food.
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.
1) Potentially hazardous foods on ice in the food prep unit was measured at improper cold holding temperatures. Cut tomatoes, eggs, and chickpeas measured at 43 - 49F.
2) Potentially hazardous foods in the walk-in cooler used for catering was measured at improper cold holding temperatures. Chicken, short ribs, and pastrami measured at 44 - 48F.
[CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] For the prep unit, employee prepared a proper ice bath by adding some water with the ice so that the food containers are surrounded by the ice bath. The food inside the walk-in was relocated into another cooler.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in cooler used for catering was measured at 48-50F. [CA] Refrigeration shall be capable of holding potentially hazardous foods at 41F or below.
Discontinue use of unit for potentially hazardous foods until unit is measured with an ambient temperature of 41F.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized cylinder by the walk-in cooler is not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.
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
Gap greater than 1/4 inch observed on the bottom of the back door in the kitchen. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin or other pest.
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.