Routine Inspection
Jan 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 19, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Oct 16, 2024
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw chicken and sliced cheese in drawer unit below grill measured between 50-52F. [CA] Maintain potentially hazardous food 41F and below. [COS] Ice was added to container to cool down.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
4 drawer unit below grill measured at ambient temperature between 45-50F, thermometer reads at 24F. Under counter unit next to grill measured at ambient temperature of 60F, gasket is loose. [CA] Repair units to ensure it is able to hold food 41F and below. Replace door gasket.
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
Dishwasher in dish room measured at 0 ppm chlorine. [CA] Maintain a minimum of 50 ppm chlorine. [COS] Manually sanitize dishes at 3 comp sink at 200 ppm quaternary ammonium until unit is fixed.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured at 3 compartment faucet at 116F. [CA] Maintain a minimum of 120F. Water in women's restroom measured at 75F. [CA] Maintain a minimum of 100-108F.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of hand washing sink at grill station at the front service area. Nearest hand sink is across the service area at the salad bar or in back kitchen.[CA] Install a hand sink near the grill station. Recommend to install additional hand sink in back of house, by the food prep sink.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 16, 2024 · Original Source