More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Sep 3, 2026
Pass
2 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handler cards are either expired or unavailable upon request.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The two door roll in upright cooler is in disrepair and maintaining an internal ambient temperature of 60F.
Note: Pending work order is in place.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
2. The conveyor high temperature dishwasher in one of the warewash rooms is in disrepair.
Note: Pending work order is in place.
[CA] Keep equipment in good repair. Repair or service the unit.
3. The gasket of the milk dispenser cooler is in disrepair.
[CA] Replace the gasket.
4. The wok grill is leaking from the backside with the water wall.
[CA] Ensure to maintain equipment. Fix the grill so water does not leak onto the floor.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 3, 2026 · Original Source
Follow-Up Inspection
Nov 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source
Routine Inspection
Nov 12, 2025
Conditional Pass
7 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonia in the North dishwashing room measured at 0 PPM.
[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.
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.
Small flies were observed near one of the salad bars.
[CA] Ensure to maintain the facility free of animals, pests, and vermin.
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.
Time as a public health control; procedures & records
Inspector’s notes
1. The TPHC time log for the yogurt and fruit bar were not filled out.
2. At the salad bar sliced tomatoes were marked on the log as running out, but no indication of it being refilled and the refilled tomatoes being time marked.
[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.
[SA] 1. Items were still cold measuring at 41°F or below. Staff wrote down items to include in TPHC.
[COS] 2. Tomatoes were added on the log sheet. Discussed with chef to train employees that refilled items shall have another entry on the time log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There was no hot water available in the facility. Per Shayla, campus facilities were working on the boilers. Went to the basement and spoke with campus facilities. Facilities stated that they had turned off the boiler to trouble shoot as the secondary boiler wasn't working.
[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.
[COS] Facilities turned the boiler back on. Ensure to maintain hot water at all times when in operation. If there are interruptions to hot water facility is to close until hot water is restored. Ensure the hot water distribution system is properly maintained to the approved specification.
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.
Sliced pork in the meat walk in cooler was measured between 46-48°F. Per chef, it was cooked, cooled in the blast chiller, and sliced the day before.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Item was discarded. See VC&D report.
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.
The stainless steel corner near the handwash station by the blast chiller is detaching from the wall.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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
Some of the kitchen staff lack food handler cards.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. 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.
Official record from Santa Clara County Department of Environmental Health, Nov 12, 2025 · Original Source
Routine Inspection
Mar 13, 2025
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has several pieces of equipment that are in disrepair or no longer being used.
[CA] Ensure to maintain the equipment clean and in good repair. Repair, service, or replace units. If they are no longer needed for the operation they shall be removed.
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
The exhaust hood filters have an accumulation of grease and dust.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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.
In the self-service fruit and beverage section, at the countertop mini cooler, opened almond milk was measured at 46F at 10:30 am. Staff were unable to identify when the milk was opened.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Staff agreed to place the item on TPHC from start of opening (9:00 am).
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.