Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Nov 11, 2025
Pass
2 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
No probe thermometer is available for use in facility.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and 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.
Cheese in top well is between 60-62F. Ambient temperature of prep unit is 45F. Per PIC, cheese was stocked in top well about 3 hours ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Discard cheese in 1 hour.
Repair unit and do not use until unit is able to maintain PHFs at 41F or below.
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, Nov 11, 2025 · Original Source
Routine Inspection
Nov 4, 2025
Conditional Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Shredded cheese and parmesan cheese measured between 54F - 74F inside the prep unit next to the 2nd hand sink. Ambient temperature of unit measures at 60F . Per PIC, cheese has been in unit for about 2 days.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Cheese was voluntarily discarded - see VC&D.
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.
Food residue and debris observed under and behind equipment.
[CA] Walls and/or floors in food preparation area shall be kept 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.
Front service hand sink is lacking soap; prep area hand sink is lacking paper towels and hand sink near ware washing sink is lacking soap and paper towels. Per PIC, vendor has not arrived to stock dispensers.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[SA] PIC stocked paper towel dispenser at prep area. Provide soap for other 2 hand sinks and maintain stocked.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate and food handler cards are not provided.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
[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.
Water temperature at 3 comp sink is 109F. Water temperature of over 120F obtained at nearby hand sink.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Health permit is not posted.
[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.
Official record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source
Routine Inspection
Oct 25, 2024
Pass
7 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Health permit is not posted
[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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
No test strip available for chlorine sanitizer
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Standing water in the mop sink. Per employee, mop water is discarded at the floor sink of 1 compartment sink.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Hand wash station near 3 compartment sink was blocked with bottle of detergents. Another hand wash station is located in close proximity.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Employee relocated bottles of detergents.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Heavy scratched and black substance on green cutting board.
[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Missing food handler card.
[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.