ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jun 23, 2026
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack chlorine test strips [CA] Provide chlorine test strips and check levels daily
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Hood filters show heavy grease buildup [CA] Clean the hood filters
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.
No sanitizer detected in the wiping cloth pail [CA] Maintain 100 ppm chlorine residual for the sanitizer - Corrected to 100 ppm during the inspection.
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, Jun 23, 2026 · Original Source
Routine Inspection
Jan 24, 2025
Pass
8 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy build up of debris observed on floors underneath the food preparation sink, three-compartment sink, two-door merchandiser refrigerator, cook line.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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.
Facility lacks thermometer to measure food items.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
One-door upright refrigerator lacks thermometer inside. Internal thermometer at the top of the refrigerator observed inaccurate.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
The only hand wash station in the kitchen inoperable. Owner stated that due to leaks on the main water valves, the water to the hand wash sink is shut off but turned on and off when needed.
[CA] All food facilities shall provide an operable handwashing station.
[SA] Temporarily utilize the wash basin of the three-compartment sink to conduct hand washing.
Paper towels not easily accessible at the handwash station inside the restroom. Paper towels observed stuck inside the dispenser. Manager stated that the battery is dead and thus towels are shoved inside the dispenser.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be easily accessible and readily available.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the one-door upright refrigerator by the cash registered measured at 44F via probe thermometer placed inside. Thermometer built into the refrigerator displayed a temperature below 40F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Raw shelled eggs maintained directly above ready-to-eat food items inside the one-door upright refrigerator by the cash register.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Locker storage not provided. Observed employees' personal belongings (backpacks, cellphones, wallets, etc.) stored on top of reach-in refrigerators and chest freezer.
[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.
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.
Five tubs of shredded chicken cooling in plastic containers kept completely covered. Chicken measured at 100F. Owner stated that chicken was cooked approximately an hour thirty minutes prior.
[CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours.
Approved cooling methods:
- Cool foods using approved containers which facilitate heat transfer, such as metal. Discontinue use of plastic containers.
- When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
- When cooling PHF's, stir frequently to facilitate rapid cooling.
- Properly store cooling foods in such a way to allow proper air flow.
[COS] Shredded chicken was placed inside chest freezer to expedite the cooling process.
** Repeat violation
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee lacked their food handler card.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.