ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Apr 9, 2026
Pass
2 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Quaternary ammonium measured less than 200 ppm in sanitizer bucket near cookline area towards ice machine side.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Observed ceiling fan/vent with dust accumulation dry storage room next to office.
[CA] Clean the ceiling fan/vent.
Observed accumulation of grease or debris on wall under dish machine area.
[CA] Maintain walls clean and in good repair.
Observed gap in the wall under dish machine and sprayer.
[CA] Close the gap, repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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, Apr 9, 2026 · Original Source
Routine Inspection
Feb 26, 2025
Pass
5 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs:
Egg plant at 46F in top insert unit in front of rice warmers
Cottage cheese at 44F in prep unit in front of cookline
Mango yogurt drink at 46 in front reach in upright refrigerator unit.
Per PIC, all the items were prepared or stored in refrigerator units at 1 PM.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC used time stamps to use or discard these items umtil end of 4 hours from when it was taken out of temperature control.
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.
Observed prepackaged baklawa containers stored at front near cashier station.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed pink mold like substance on top panel inside the ice machine. It is not coming in contact with ice at this time.
[CA] Clean and sanitize the ice machine.
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.
Observed a new Cadco convection oven located at front line near drinks station used to heat Kanafeh dessert only.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed tongs for dried garbanzo beans and achaar stored in room temperature water.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.