Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Aug 28, 2026
Pass
2 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has replaced the household water heater without submitting plans to this department. Hot water is available throughout the facility. The household water heater was found stored in the storage room.
[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. Submit plans to our department within 1 week.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
Pizza sauce was found to be time marked between 10 am and 6 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] Pizza sauce was discarded. Educated staff that TPHC items are limited to 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 28, 2026 · Original Source
Routine Inspection
Jan 16, 2026
Pass
4 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
2nd Repeat Violation: The Environmental Health Permit is not posted in public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
[COS] PIC moved permit to be in public view.
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.
3rd Repeat Violation: The back of house hand wash station near the ware washing area lacks both paper towels due to a non-functioning dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. Failure to correct repeat violations may lead to further enforcement from this department.
[SA] A roll of paper towels were made available for use.
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.
There is a foul odor emanating from the grease trap.
[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.
Facility has a household water heater installed. Hot water is available throughout the facility.
[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. Submit plans to our department within 1 week.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jan 16, 2026 · Original Source
Routine Inspection
May 27, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the preparation area, on the wire rack, an open container of chopped garlic was observed. Per the container's instructions it is to be refrigerated after opening. Per PIC, the garlic was left there over night.
[CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. Ensure to follow manufacturer's instructions.
[COS] Garlic 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.
Official record from Santa Clara County Department of Environmental Health, May 27, 2025 · Original Source
Routine Inspection
Apr 29, 2025
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for some staff were not available 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.
2nd Repeat Violation: The back of house hand wash station near the ware washing area lacks both paper towels and soap.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. Failure to correct repeat violations may lead to further enforcement from this department.
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.
Quaternary Ammonia in the sanitizer bucket measured at 0 ppm.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Staff were observed with a cut on the back of their hand and a band aid about to prepare food without donning a glove to provide an impermeable cover. Per PIC, they have no gloves.
[CA] Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form.
[SA] A plastic food grade bag was worn. Enu Reeta, supervisor, later arrived and provided gloves.
2. Staff were observed hanging up their cell phone and proceeding to grab a basket of dough without washing their hands first.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] Inspector instructed staff to wash their hands prior to handling food.
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.
Repeat Violation: The Environmental Health Permit is not posted in public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.