ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 13, 2026
Pass
2 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
TPHC written guidelines were unavailable.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
[COS] Written procedures were provided and approved onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Staff were observed holding measuring spoons in the quaternary ammonia based sanitizer solution at the three compartment sink for about 5 seconds and not the full 60 second contact time.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] EH Inspector educated staff on minimum contact with with quaternary ammonia sanitizer. Measuring spoons were returned to the solution to sanitize.
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, Aug 13, 2026 · Original Source
Routine Inspection
May 8, 2025
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple PHF items maintained inside the four-door drawer refrigerator measured as follows:
- Container of raw diced ahi tuna - 54F.
- Container of prepackaged mac & cheese - 51F.
- Container of quinoa - 52F.
Ambient temperature of the refrigerator measured between 56F to 58F via probe thermometer placed inside.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were VC&D due to time and temperature abuse.
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.
Warm water at the hand wash sink at the cook line measured at 81F.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee's personal phone observed stored on the top shelf next to to-go containers and above the steam table.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed cook line employee utilizing personal cellphone and then handling ready-to-eat food items.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat foods.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
[COS] Manager instructed employee to remove gloves and wash hands.
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 four-door drawer refrigerator at the cook line measured between 56F to 58F via probe thermometer placed inside.
[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.