More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Aug 19, 2025
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility is lacking quaternary ammonium test strips.
[CA] Test strips shall be provided to adequately measure the sanitizer concentration used during manual warewashing.
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.
In the 2 door preparation cooler (salad station), hard boiled eggs measured between 38- 47F. Stainless steel insert was overfilled. Per owner, hard boiled eggs were placed in preparation unit less than two hours prior.
[CA] Potentially hazardous foods shall be held cold at 41F or below.
[SA] Top portion of eggs were relocated to the walk in cooler for 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.
Paper towels stored outside of dispenser at warewash area hand wash sink.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
[COS] Owner filled paper towel dispenser.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source
Follow-Up Inspection
Jun 26, 2025
Pass
1 recorded violation
minorCode K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
Conditional pass placard is not visible. Large plant was placed in front of placard.
[CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, married, camouflaged, hidden, or obstructed in any way, removed or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement action may be taken.
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.
Ice scoop stored on soiled surface of ice machine.
[CA] Ensure food contact surfaces are clean at all times.
[COS] Operator washed ice scoop and stored it in a metal container.
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.
In the 2 door preparation cooler inserts: raw chicken, raw beef, and raw shrimp measured 50-51F. Inserts observed overfilled. Per food employee, food items stored in unit at 11am.
[CA] Potentially hazardous foods shall be held cold at 41°F or below to prevent bacterial growth.
[SA] Top layer of raw food items was removed from containers and relocated to the walk in cooler for 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.
Facility is lacking a metal probe thermometer to measure internal food temperatures.
[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.
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.
Warewash area handwash station is lacking paper towels in dispenser. Roll of paper towels available outside of dispenser. Per operator, a new paper towel dispenser will be installed.
[CA] Single-use paper towels shall be provided in dispensers to prevent 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Expired quaternary ammonium test strips observed.
[CA] Provide new test strips.
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.
Water at preparation sink measured 118F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls used as scoops in multiple bulk food containers.
[CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
1) Dust accumulation on fan guard in walk in cooler.
2) Accumulation of dust, grime, and food debris observed on refrigeration units and cooking equipment.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely clean nonfood-contact surfaces to prevent build up.
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.
On preparation counter: cooked chicken curry, measuring 167F, observed in deep container. No active cooling observed.
[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.
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.