ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Mar 10, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a cup inside the hand sink next to espresso unit. Square paper towel dispenser not mounted on wall. [CA] Keep hand sink clear and unobstructed at all times. Install wall mounted paper towel dispenser.
Tall trash can found in front of the hand sink next to the 3 comp sink. [CA] Keep hand sink unobstructed.
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.
Observed frozen peas thawing inside the hand sink across from cookline. [CA]n Thaw food at designated food prep sink that drains into a floor sink in the back prep area instead.
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, Mar 10, 2026 · Original Source
Routine Inspection
Nov 22, 2024
Pass
5 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured top of hamin sandwich prep at 48F. Container was full. [CA] Maintain potentially hazardous food 41F and below. Fill containers half way.
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.
Lack of paper towels at hand sink next to food prep sink. [CA] Keep dispenser stocked at all times.
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.
Wiping cloths noted on counter. Wiping cloth bucket measured at 200 ppm chlorine. [CA] Store cloths in bucket between uses at 100 ppm chlorine.
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.
Measured covered container of polenta 66F, cooked red onions 110F, and soup 135F cooling in walk in. [CA] Cool foods rapidly by using shallow containers, uncovered, no more than 4 inches for liquids and 2 inches for solid food. [COS]
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
A few food handler cards have expired.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Renew immediately.
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.