Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 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
Mar 18, 2026
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
1. Observed multi-use wiping clothes stored at the front preparation counters outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). 2. Observed chemical spray bottles without labeling at the back storage area [CA] Chemicals once removed from original container shall be labeled with common name. 3. Observed unapproved Raid insecticide stored in the back kitchen and dry storage areas of the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shelled eggs stored above ready to eat vegetables in the reach in cooler at the back preparation area. [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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed latex gloves at the shelf in the hallway towards the back preparation area [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Gyro was observed being placed in a single deep metal container after cooking to cool at ambient temperature. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] The food workers changed to using multiple shallow metal pan to cool and facilitate heat transfer.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured one container of hummus at 46F and one container of cucumber and tomato salad at 48F in the cold preparation cooler across from the cooks line. The PIC stated the food was placed in the unit approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Maintain the preparation cooler lid closed between use to facilitate cold holding.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food safety manager certification was not available for review at the time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
More about paperwork, training, or posting issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed an accumulation of grime on the exterior surfaces of the reach in preparation cooler across from the cooks line [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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - One live nymph on the wall above the dish machine in the warewashing area - One live nymph on the floor below the three compartment sink drainboard near the dish machine - Multiple live adult cockroaches on the lower rail of the dish machine - Multiple live adult cockroaches on the interior panel behind the chemical dispenser of the dish machine - One live adult cockroaches on the wall above the preparation sink - Multiple dead adult cockroaches on the floor below and around the dish machine - One dead adult cockroach behind the trim of the wall between the FRP panels above the dish machine 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin Hee 4. Notification: The person in charge during inspection, Yusuf Tosun, 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 insectsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed an accumulation of grime/debris on the floors below the three compartment sink, preparation sink, and around the dish machine. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed an unused ice machine stored below drainboard of the three compartment sink. [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. 2. Observed gaps between the wall and wood used to mount the shelving above the three compartment sink and preparation sink. [CA] Eliminate these gaps to prevent the harborage of vermin.
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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed plastic grocery bags being used as food storage 2. Observed cardboard being used to line the shelves at the back storage area [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 18, 2026 · Original Source
Routine Inspection
Jun 2, 2025
Pass
6 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed front display cooler and preparation cooler are missing thermometers. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the drain pipes for the dishwasher and preparation sink extend into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured multiple foods at improper holding temperatures: 1. In the front display case, measured spinach pastries at 76-80F. Per PIC, spinach pastries were cooked last night. 2. In the preparation unit inserts, measured tomato salad and hummus at 49-51F. Per PIC, foods were transferred into the preparation unit inserts 30 minutes ago. The lid to the preparation unit was kept open. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1. Spinach pastries were voluntarily condemned and discarded. See VC&D report. PIC stated facility will cook and cool pastries before transferring to cold holding. 2. Preparation unit lid shall be kept closed when not in use to facilitate cold holding.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employee does not hold active food handler's card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment at the food facility. Food handler cards shall be available for review.
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.
More about paperwork, training, or posting issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwash sink in the kitchen is partially obstructed by large piece of standing equipment. [CA] Relocate equipment away from handwash sink. The handwash sink shall be accessible and unobstructed 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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed the window in the back of the kitchen is kept propped open. The window does not have screening and is exposed to the outside. [CA] Keep window closed to prevent the entrance of pests. Facility shall remained fully enclosed. 2. Observed several small gaps in the ceiling in the kitchen due to shifting ceiling panels. [CA] Seal gaps in the ceiling to prevent the entrance and harborage of pests.
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, Jun 2, 2025 · Original Source