Official record from Santa Clara County Department of Environmental Health, Mar 10, 2026 · Original Source
Routine Inspection
Dec 4, 2025
Pass
4 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee using phone and putting on gloves without washing hands, heading to food prep.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
[SA] Talked to employee about the importance of washing hands after using personal belongings and putting on gloves.
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.
1. Sanitizer within the 3-compartment sink was measured at 100PPM at the time of inspection. No active ware-washing. Sanitizer is not being pulled from dispenser.
[CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. Have contractor look at dispenser for sanitizer.
[COS] PIC added more sanitizer into the compartment; re-measured at 200PPM. Facility will be adding sanitizer manually.
2. Knives are being stored in between stainless steel table and prep table at the time of inspection.
[CA] Discontinue this practice since surfaces do not get cleaned regularly. Obtain knife holders or magnets around this station.
[SA] All utensils were moved to the 3-compartment sink; wash, rinse, sanitized.
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.
Prep table in front of cook line had PHFs measured between 49-50*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced by a contractor.
[SA] Cooked stated that all items will be removed out of the prep table at the end of the day.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Unable to provide test strips at the time of inspection for quats.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.
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, Dec 4, 2025 · Original Source
Routine Inspection
May 30, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
cheese in prep table cooler at 65F, no other perishable items noted in the unit. operator stated that each cheese batch in the unit is used less than an hour. prawn and brine in advised operators to use ice bath until serviced.
[CA]maintain perishable food under 41F (or 45F for dairy products)
prawn and brine in 2 door worktop cooler at 45F
[CA]maintain perishable food under 41F (or 45F for dairy products)
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.