Follow-Up Inspection
Oct 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 2, 2026 · Original Source
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Sep 23, 2026
Conditional Pass
5 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Lentil soup was found in the steam table measuring at 42F. Per cook, they had just placed it into the steam table to reheat. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Do not use the steam table to reheat food items. [COS] Lentil soup was reheated on the stove to 165F.
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.
More about food kept at an unsafe temperatureminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked garbanzos in a deep 1/2 hotel pan were found cooling in an ice bath and had an internal temperature of 160F and temperature at the edges at 70F. Per cook, it had been cooling about 1 hour and had not been mixed around. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Staff mixed the food and changed out the melted ice in the ice bath. Educated staff on the importance of cooling evenly.
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.
More about food kept at an unsafe temperaturecriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Cut pineapple for juicing was found to be adulterated with hair. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Pineapple was discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Blanched fries were being used past their 4 hour limit. Fries were time marked from 10 am - 2 pm. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] PIC had kitchen staff discard the items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility has a shipping container in the back premises next to the refuse storage room that is being used to store open food related equipment such as to go cups, plates, sauce cups, napkins, etc. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Cease use of the shipping container for food or food related equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 23, 2026 · Original Source
Routine Inspection
Dec 11, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Held at self service area for more than 4 hours according to the manager, the following PHFs were measured at improper holding temperatures above 50F : prepackaged containers of chili sauce, cilantro sauce. [CA] Cold potentially hazardous foods shall be held at or below 41F. [COS] PHFs were VC&D by the manager.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source
Routine Inspection
Jun 10, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed aluminum foil used to line surface of table near the warewashing area. [CA] Discontinue using foil to line surfaces. Surfaces must be smooth, durable, and easily cleanable.
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.
More about equipment or utensil issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Near the warewashing area: observed accumulation of debris/grease on table. [CA] Keep surfaces clean.
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.
More about cleaning or sanitizing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the front walk-in refrigerator: observed raw shell eggs were stored on a shelf directly above peeled oranges and bottles of juice. [CA] Store raw animal products below/away from ready-to-eat foods to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the reach-down refrigerator in the middle prep area: measured internal temperature of yogurt feta dip to be 48F. PIC stated food had been held since 10:45am (approximately 2 hrs 45 minutes prior), and that they are usually all used by end of lunch rush (2pm). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC and clearly time-label foods with start/discard time.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source
Routine Inspection
Feb 18, 2025
Pass
7 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed under-counter refrigeration units are missing thermometers. [CA] Thermometers shall be placed in all refrigeration units where it is easily visible while checking refrigerator temperature.
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.
More about equipment or utensil issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on food preparation tables. [CA] Wiping cloths shall be stored in a sanitizing solution of approved 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.
More about cleaning or sanitizing problemscriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the water at handwash sink, preparation sink, and 3-compartment sink between 78-80F. [CA] Hot water shall be supplied at a minimum of 120F at all sinks (100F at handwashing sinks). [COS] PIC adjusted water heater during the inspection. After adjustment, water at all sinks measured above 120F.
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.
More about water, plumbing, or sewage problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
At the cook line, observed two lights above the fume hood were not functional. [CA] Repair lighting. Adequate lighting shall be provided over food preparation and cooking areas at all times.
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.
More about building upkeep issuesminorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Per employee, fries are cooked daily and kept on TPHC. Written procedures were not available for review. [CA] When time only, rather than time and temperature is used as a public health control for PHFs, written procedures shall be readily available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee at the griddle repeatedly touching actively cooking meat with gloves, touching a wiping cloth stored on preparation counter, then touching actively cooking meat again using the same gloves. [CA] Employees are required to wash their hands any time when contamination may occur. Gloves shall be properly used and changed when required. [SA] Employee was instructed to change gloves and wash hands as required. Discussed glove use policy with PIC.
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.
More about handwashing problemsminorCode K48Other
Official wording
Plan review
Inspector’s notes
Observed the use of convection oven (Cadco XAF003-US) in the front service line without hood. Per PIC, convection oven has been in use for the past three months, and is used for heating up dessert (kanafeh). [CA] Submit plans to this department for installation of any new cooking equipment. The use of convection oven without a hood must be pre-approved by this department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 18, 2025 · Original Source