ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 22, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels in the paper towel dispenser at the handwash sink. Clean towels observed on the shelving nearby.
[Corrective Action] Provide single use paper towels to dry 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.
Official record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source
Routine Inspection
Oct 2, 2024
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Automatic paper towel dispenser does not work. A roll of paper towels observed on top of the refrigerator.
[Corrective Action] Ensure automatic paper towel dispenser is working properly.
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.
Yogurt in the small refrigerator was measured at 54 degrees Fahrenheit. Breakfast hours are from 5 - 9 AM and guest continually opening refrigeration unit. Re-measured yogurt an hour later at 46 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Un-opened dairy products 45 degrees Fahrenheit or below.
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.