ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Mar 10, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Appears that facility did not dispose of old traps with dead cockroaches; only set new traps. According to PIC, the facility has not had pest control service recently and the last inspection was in February. [CA] Discard all old traps with dead cockroaches. Set new monitoring traps; recommend working with professional/licensed pest control. Facility is subject to a charged follow-up inspection.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 10, 2026 · Original Source
Routine Inspection
Mar 6, 2026
Conditional Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the following places:
- cooling rack (fried chicken 58F) ---per PIC, the chicken has been there for 3 hours
- on top of oven (raw shell eggs 67F)
-food prep cold hold unit (fried chicken 47F); chicken was overfilled above chill line, PIC uncertain how long chicken has been there
-food prep surface next to cookline (liquid egg 53F)
[CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue leaving food unless actively preparing it. Discontinue overfilling inserts within the food prep cold hold unit. PHFs that need to be out for quick service, the facility may consider using time control (TPHC- TIme as a Public Health Control which would involve filling out the Department's TPHC form, time marking the PHFs for 4 hours and discarded the PHFs at the end of the 4 hour mark.
[COS] PIC voluntarily discarded the fried chicken in the food prep cold hold, the raw shell eggs on top of the oven, and the liquid egg next to the cookline. PIC time marked the fried chicken on the cooling rack to be used for 1 more hour and then discard.
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 a fruit fly in the liquid egg next to the cookline. [CA] Keep food in good condition and unadulterated. [COS] PIC voluntarily discarded the liquid egg.
Observed pink mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis
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.
Observed dead cockroaches in traps upstairs and downstairs. [CA] Work with professional/licensed pest control and set up an additional 10 monitoring traps. Discard old traps. Provide pest control reports by follow up inspection scheduled for 3/10/2026.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee drinks on several food prep surfaces. [CA] Ensure employee drinks are stored away from food prep and food storage areas.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to handle raw ground beef with gloves, then pick up a box of ground beef and proceeded to open several refrigerators to find space for the box using her gloved hand, put the box in a refrigerator and resumed making patties. [CA] Ensure hands are properly washed prior to handling food. [COS] PIC had staff wash hands and voluntarily discarded the patty she was working on.
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 large equipment positioned in front of the handwash station. [CA] Keep handwash station clear and accessible 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.
Observed soiled wiping cloths 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.
Official record from Santa Clara County Department of Environmental Health, Mar 6, 2026 · Original Source
Routine Inspection
Apr 10, 2025
Pass
8 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed kitchen employee using personal cellphone with gloves still donned on, and then continued onto food preparation without washing hands or changing gloves.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat foods.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing 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.
Hand wash station in the back of the kitchen by the food preparation sink observed inoperable. Station also lacked paper towels and was partially obstructed with rolling racks.
[CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. Investigate cause and repair in an approved manner.
Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times.
Handwashing facility shall be clean, unobstructed, and accessible 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.
Hot and cold water not provided at the hand wash sink by the food preparation area.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
Observed numerous flats of raw shelled eggs stored above/next to ready-to-eat food items in the two-door upright refrigerator by the back door.
[CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employees' personal belongings stored in areas of food preparation:
- Cellphone at the two-door reach-in refrigerator in the middle of the kitchen.
- Employee's keys stored on the rack above the food preparation refrigerator.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
One dead oriental cockroach observed on the sticky monitoring trap placed under the food preparation sink by the floor sink.
Two dead oriental cockroaches observed on the sticky monitoring trap placed by the water heater floor sink in the basement storage room.
No other signs of live or dead cockroaches were observed. Manager confirmed that facility is serviced by pest control, however, they were unsure of the frequency. Pest control reports were unavailable for review.
[CA] Clean and sanitize area of dead cockroaches.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' three-year food handler cards were unavailable for review.
[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.
Employees' personal beverages observed stored in areas of food preparation.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverage, separated and protected from restaurant food and food contact surfaces.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.