Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
May 11, 2026
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured yogurt based sauces at 75 F within squeeze bottles placed within the 2 door display refrigerator. PIC stated that the sauces were removed from refrigeration at 12pm and were placed back into the refrigerator at 2pm.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Yogurt based sauces to remain under refrigeration to be cooled to and held at 41 F or below.
If operator intends to hold yogurt based sauces at room temperature, time as a public health control shall be used with sauces being discarded following a total serving time of 4 hours. Submit TPHC procedures to inspector for review and approval.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal items stored next to the rice warmer on the front preparation counter.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Raw shell eggs stored above RTE bread within the 1 door upright fridge.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, May 11, 2026 · Original Source
Routine Inspection
Oct 17, 2025
Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
A stack of sliced cheese measured 53F while maintained on top of a covered prep insert in the prep cooler at the back kitchen area. Per the PIC, it had been placed there less than 2 hours prior in preparation for the lunch rush.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Cheese relocated to lower prep unit.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION*
Facility could not provide test strips for testing the chlorine sanitizer concentration (bleach) in the three compartment sink while dishwashing.
[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.
Employee observed eating and drinking in the kitchen area.
[CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids and straws to prevent contamination.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION*
Food handler cards could not be provided.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Multiple employees observed touching beard, nose, and/or face with gloved hands, then continuing on to food preparation.
[CA] Gloves must be changed and hands must be properly washed in the following scenarios:
(1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED 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) After using the toilet room.
(4) After caring for or handling any animal allowed in a FOOD FACILITY 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 FOOD.
(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.
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.
Paper towels observed to be stored outside of the dispenser at handwash sink in the bathroom.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.