Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Aug 20, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed paper towels are stored on a roll outside of a sanitary dispenser. [CA] Single use towels shall be stored in an approved, sanitary dispenser to prevent contamination at the handwash station.
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, Aug 20, 2026 · Original Source
Routine Inspection
Aug 19, 2026
Conditional Pass
8 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks active Food Safety Manager Certification. [CA] 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.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed scoop handles are stored in direct contact with foods inside ice machine and bulk ingredient bins. [CA] Equipment shall be stored in such a way to prevent direct hand contamination with food.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the 2-door upright cooler at 52F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
2) Observed storage of other foods inside single-use yogurt containers. [CA] Discontinue food storage in single-use containers. Food shall be stored in approved, food-grade containers with tight-fitting lids.
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.
At the self-service counter, observed yogurt available for consumers without a sneeze guard or overhead protection. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1) At the self-service counter, measured cut tomato and yogurt from 54-58F. Per PIC, foods were placed at the counter 1 hour prior to temperature measurement. Observed cut tomato container stored directly on top of ice, and yogurt stored at ambient temperature without ice. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC stated that food will be discarded at the end of the lunch period. Ensure foods are stored fully submerged within ice bath.
2) In the 2-door upright cooler, measured multiple Potentially Hazardous Foods from 46-48F. Per PIC, some foods (potato flour, chutney, etc) have been stocked since overnight. Other foods were prepared this morning. (Measured the ambient temperature of the unit at 52F.) [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods stocked since overnight were discarded. See VC&D report. Foods prepared in the morning were relocated to the walk-in cooler to facilitate 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handling contaminated dishes, then proceeding to conduct food preparation without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and instructed employee to properly wash hands prior to food preparation.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed several holes in ceiling panels above the hallway, and cracked cove base along the floors of the food preparation area. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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.
Observed accumulation of dust in the vents above hallway and food preparation area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 19, 2026 · Original Source
Routine Inspection
Jul 30, 2025
Pass
6 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed small hole in the wall next to the water heater. [CA] Seal all gaps in the facility to prevent pest entrance and harborage.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
In the front area, observed the drainpipe from the ice machine extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
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.
Observed several soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility does not have active food safety manager's certification. [CA] 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.
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.
Measured multiple Potentially Hazardous Foods at the front self-service station out of temperature:
1. Measured cut tomato and cucumber from 45-59F (temperature measured at the bottom/sides and at top of the container). The container of cut tomato and cucumber is not fully submerged in the ice bath below.
2. Measured yogurt sauce at 51F. The container is stored above the ice bath, and not making contact with the ice.
[CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
[SA] 1. The cut tomato and cucumber container was stored in a bigger container to ensure all sides of the container are making contact with the ice.
2. Employee added more ice into the ice bath for the yogurt sauce to ensure all sides of container are making contact with ice.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of dust and grease on the ventilation hood filters. [CA] Ventilation hood filters shall be routinely cleaned and maintained in good repair.
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.