Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 20, 2026
Pass
3 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Warm water at front handwash measured 112F. [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.
Facility does not have a handwash sink in back preparation area near three compartmet sink. [CA] Facility must submit plans to DEH Plan Check by 4/20/2026 for the addition of a hand wash sink in the back preparation area near the three compartment sink. Facility must have sink installed and EH Plan Check completed by 7/20/2026.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Paper towels were not provided at front handwash sink. Soap was not provided at the handwash in the restroom. [CA] Provide handwashing cleanser and single use sanitary towels in dispenser at handwash stations at all times. [COS] PIC replaced paper towels at front handwash and placed new soap dispenser in restroom.
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, Jan 20, 2026 · Original Source
Routine Inspection
May 27, 2025
Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at three compartment sink measured 117F before dropping and staying at 106F. [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.
Warm water at front handwash sink measured 110F. [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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed scoop handles in contact with food in bulk food storage containers (cinnamon, nuts, sugar).[CA] Store scoop handle 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certification was not available during inspection. 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.
Food handler card was not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handle personal phone while wearing gloves. After using phone, employee did not remove gloves and wash hands. [CA] After touching personal effects/equipment, employees must remove gloves, wash hands and place new gloves on 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.
Three compartment sink in back preparation area is the only area for handwashing. Soap is provided however, paper towels are not.
[CA] Single-use sanitary towels shall be provided in dispensers. [COS] PIC replaced paper towels.
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
Quaternary ammonia test strips in container at three compartment sink are discolored and not in good condition. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical 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.