Follow-Up Inspection
Sep 4, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 4, 2026 · Original Source
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Sep 1, 2026
Closed
The health department recorded a closure at this inspection.
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. The front doors were propped open. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. 2. The storage room "green room" and the area near the water heater are disorganized. 3. The two ice machines in the kitchen are in disrepair and not in use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Organize storage areas to allow for easier cleaning.
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.
More about signs of rodents or insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs (rice, meats, etc) in the upright hot box were measured between 105-125F. Per PIC, they were placed in there about 2 hours prior. hot box was set to 125F. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. [SA] PIC agreed to discard items after service (11 am-3pm) resulting in food being under time control for <4 hours.
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.
More about food kept at an unsafe temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. There is a pipe leaking on to the floor near the water heater. 2. The handwash station in the kitchen is leaking at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair. Eliminate leaks.
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.
More about water, plumbing, or sewage problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. There is a hole in the wall behind the upright cooler in the kitchen near the storage hallway. 2. The "green room" has gaps in the junction between the wall and ceiling in the back area. 3. The wall in the storage area with the chairs has holes. [CA] Keep the floors, walls, and ceilings of the facility clean and in good repair. Seal or repair gaps and holes to prevent vermin entrance and harborage.
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.
More about cleaning or sanitizing problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Fresh Droppings beihnd the two ice machines in the kitchen. - Fresh Droppings in the "green room" storage area. - Fresh Droppings in the space near the water heater and stacked undercounter coolers. - Fresh Droppings in the storage space near the ladder holding chairs. - Fresh Droppings in the bar area between the back well and Pepsi branded cooler. - Fresh Droppings in the storage area behind the bar. Note: Per PIC, they deep cleaned the kitchen on Friday and did not see evidence of vermin at time of the cleaning. Per PIC, the activity is new. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Joshua, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source
Routine Inspection
Feb 18, 2025
Pass
10 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, at the only hand sink, the permanent soap dispenser was empty. There was a pump bottle of soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
More about handwashing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the kitchen area, at the top lowboy cooler, raw eggs were stored above cooled cooked rice. [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.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The deep fryer does not have a 6 inch overhang from the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
More about building upkeep issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The top lowboy cooler is not maintaining PHFs at 41°F or below. [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.
More about equipment or utensil issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the kitchen area, at the three compartment sink, the quaternary ammonia sanitizer solution was measured at over 200 ppm and over 120°F. Per usage directions solution should be at 200 ppm and 75°F. [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. Follow manufacturer's directions for 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.
More about cleaning or sanitizing problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floors and walls of the facility have an accumulation of dust and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
More about cleaning or sanitizing problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
In the kitchen area, at the cook line, the sides of cooking equipment had an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
More about cleaning or sanitizing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, across the cookline in the top lowboy cooler, PHFs (raw chicken, eggs, heavy cream, rice) at either end were measured at above 41°F. Per staff the items have been in there for several days. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff discarded the items. See VC&D report.
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.
More about food kept at an unsafe temperatureminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Neither of the restroom hand sinks had hot water available. 2. One of the hand sinks in the women's restroom did not turn on. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
More about water, plumbing, or sewage problemsminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
1. The men's door does not fit into the door frame causing it to not shut or self-close. 2. The women's door's top hinge has disconnected and does not self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 18, 2025 · Original Source