SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 13, 2026
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at a maximum of 73F from the hand sink at the front service line.
[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.
Time as a public health control; procedures & records
Inspector’s notes
At the front service line, cooked chicken subjected to time as a public health control observed time labeled for discard at 4:08PM. Current time of inspection was 4:53PM. Per the PIC, chicken had been swapped out approximately 35 minutes prior, but staff had forgotten to print a new label.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Chicken was properly time labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source
Routine Inspection
Nov 18, 2025
Pass
2 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION*
Bone-in chicken observed to be cooling while maintained in plastic wrap-covered containers in the walk-in cooler.
[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.
When cooling PHF's, food may be left uncovered or loosely covered to allow 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.
1. Employee observed immersing plastic tub in quaternary ammonium sanitizing solution for less than 10 seconds during manual warewashing in the three compartment sink.
[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.
2. Cleaned, wet containers observed stacked up on the storage racks next to the three compartment sink.
[CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
3. Pink, mold-like buildup observed on interior panels of the ice machine.
[CA] Clean and sanitize regularly to prevent buildup and possible contamination of ice.
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, Nov 18, 2025 · Original Source
Routine Inspection
Feb 4, 2025
Pass
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Clean, wet utensils and containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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.
Accumulation of water on floors near three compartment sink and back prep area. [CA] 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Equipment stored directly underneath paper towel dispenser at front handwash station where it is exposed to splash from handwashing. [CA] Properly store utensils and equipment in a clean and sanitary manner in a clean, dry location where they are not exposed to splash, dust, or other 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One broiler is stored on partially outside of 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.
Chicken bones cooling in deep, plastic container covered with plastic wrap. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Employee split the container of chicken into two containers.
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.
Measured hot water at 111F maximum at three compartment sink. [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.