ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Risk Factor Inspection
Apr 7, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured bagged shredded cheese at 67 F within a turned off refrigerator within the pizza station. Employee stated that the refrigeration unit was unplugged the night before.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Shredded cheese voluntarily discarded.
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, Apr 7, 2026 · Original Source
Routine Inspection
Apr 29, 2025
Pass
4 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink adjacent to the three compartment within the rear production kitchen lacked a supply of paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers at all times.
[COS] Paper towel dispenser refilled.
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.
Measured the water temperature at 118 F from an automatic mixing valve at the rear cook line hand wash sink.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
Measured cooked chicken at 66 F within a covered pan within the walk in refrigerator. Log stated that the chicken began the cooling process 1.5 hours prior.
A plastic container of diced cooked chicken measured at 55 F at the back preparation kitchen walk in refrigerator.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow.
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.
Uncovered condiments within bowls are stored for customer self service without full protection by the sneeze guard.
[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
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.