Follow-Up Inspection
Jan 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 20, 2026 · Original Source
Santa Clara County, CA
Easterly
10495 S De Anza Bl #C
Last inspected Jan 20, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jan 14, 2026
Conditional Pass
13 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only handwash sink located in the kitchen was obstructed with equipment stored in and on the basin of the sink. Lack of paper towels in dispenser at the handwash sink. [CA] Handwash sinks shall be unobstructed and readily accessible with warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Items obstructing the sink were removed by employee and paper towel dispenser was restocked.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water was not available at the handwash sinks located in the restrooms. [CA] Handwash sinks shall be able to provide hot and cold water with hot water being able to reach 100F. [COS] Employee turned on the hot water valve located under the sink.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A probe thermometer is not available for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) shall be readily available to accurately measure the temperatures of potentially hazardous foods.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed drying washed and sanitized utensils with a wiping towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Accumulation of food debris in area around water heater, under reach-in coolers, and under shelving in dry storage room. [CA] Frequently clean floors to prevent the accumulation of debris. 2) Back exit food in the kitchen is kept partially open at time of inspection. [CA] Keep exit doors closed when not in use to prevent the entrance of 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.
More about signs of rodents or insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw pork belly in kitchen was measured at 62F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Per employee the item was in use an hour ago and relocated the pork belly into the upright reach-in cooler.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw food items (raw meats, raw eggs) stored above ready-to-eat foods (vegetables, cooked foods) inside of multiple reach-in coolers. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen potentially hazardous foods (Fish) observed thawing in standing water located inside the two compartment food prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed cleaning soiled utensils at the three compartment sink and then proceeded to cook line and attempted to handle food without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped and instructed to properly wash hands.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber gaskets on three-door upright reach-in cooler are in disrepair. [CA] Replace rubber gaskets on refrigeration unit and maintain in good repair.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Food safety certificate for managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Employee food handler cards are not available. [CA] Employees that serves, prepares, or handles food or food contact equipment shall have a valid food handler card within 30 days from their 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.
More about paperwork, training, or posting issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Commercial table-top deep fryer observed set-up on prep table located outside of the ventilation hood. [CA] All cooking equipment are required to be under approved exhaust hood ventilation to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Equipment are stored on and around the mop sink. [CA] Food contact equipment shall be properly stored in a location that is clean and protected from contamination.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source
Follow-Up Inspection
Nov 14, 2025
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water in mechanical warewash machine measured 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source
Routine Inspection
Nov 10, 2025
Conditional Pass
4 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water in mechanical warewash measured 148F. Mechanical warewash was being actively used at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Three compartment sink was set up with chlorine sanitizer to wash dishes until the mechanical warewash can be repaired.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw shell eggs on counter measured 76F. Per PIC, they had been out for just under two hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed back into reach in refrigerator to cool back down.
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 K02Other
Official wording
Communicable disease; reporting/restriction/exclusion
Inspector’s notes
Observed cut on employees hand. Cut was bleeding freely, employee used the spray nozzle of the three compartment sink to spray hand off into the three compartment sink. Employee also used a towel to wipe hand and hung the contaminated towel on the handle of the mechanical warewash. [CA] An impermeable cover (i.e. finger cot or stall) shall be worn over the wound on the hands, wrist, and arms, in addition to a single-use glove over the impermeable cover on the hands. [SA] Employee placed gloves over hand. Three compartment sink was sanitized to remove contamination, towel was discarded into and handle of mechanical warewash was sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were not provided at the only handwash sink in the preparation area. [CA] Single-use sanitary towels shall be provided in dispensers. [SA] Employee placed napkins into dispenser.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 10, 2025 · Original Source
Routine Inspection
Jun 18, 2025
Pass
9 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking thermal test strips to measure sanitizer for the high temperature dishwasher. [CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease on the ventilation food above the cook line. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent accumulation of debris.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw shell eggs was measured at 58F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the eggs were received and used at 11 AM and placed into the reach-in cooler. Minor violation: Cooked pork was overstacked in the insert unit and measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not overstack foods in the prep units.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are observed used, reused, and stored on food prep surfaces. [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.
More about cleaning or sanitizing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water was turned off at the handwash sink located in the men's restroom. [CA] Handwash sinks shall be able to provide warm water at a minimum of 100F.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their 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.
More about paperwork, training, or posting issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Scoops are stored in bulk food containers with the handle in direct contact with the food. [CA] Store scoops in a manner where the handle does not come into direct contact with the bulk foods. 2) A sheet tray is placed over the mop sink and utensils/equipment are stored on the mop sink. [CA] Utensils and equipment shall be stored in a manner and location where it is protected from contamination.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back door of the facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin. 2) Employee's personal food is observed stored above food/drinks served by the facility. [CA] Employee's personal items shall be stored separately or below food.
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.
More about signs of rodents or insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside reach-in coolers, observed raw foods (raw pork, raw beef, raw eggs) stored above ready-to-eat foods (vegetables, cooked foods). [CA] Store raw foods separate or below ready to eat foods to prevent cross-contamination.
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, Jun 18, 2025 · Original Source