ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jan 8, 2026
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in the dishwasher measured at 10pp.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
In the 3- door reach-in, observed hard boiled eggs, cooked sausages being cooled in covered containers.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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, Jan 8, 2026 · Original Source
Routine Inspection
May 29, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
Placard was taken down and not posted in public view.
[CA] The placard shall not be defaced, marred, or camouflaged.
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.
Accumulation of debris below the dishwasher.
[CA] Clean and sanitize routinely.
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.
Hot water is not available in the facility. Manager stated the water heater is down in the whole building.
[CA] Facility shall cease operations until hot water is restored.
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.
Milk, cheese, yogurt held inside the upright refrigerator measured between 44F-47F. Manager stated he checked the temperatures this morning and measured everything below 41F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Kitchen does not have sufficient lighting near the warewash area.
[CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature in the 3 door refrigerator measured at 45F. Shelving inside the unit is deteriorated and rusty.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Equipment shall be kept clean and in god condition.
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.