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
Jan 20, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured soup stock at 95 F to 110 F within a large pot at the stove top. PIC stated that the burner was turned off 1- 2 hours prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Burner turned on, soup reheated to 165 F. Soup is to be held at 135 f or above or removed from heat to be properly cooled to 41 F 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, Jan 20, 2026 · Original Source
Routine Inspection
Jan 15, 2026
Conditional Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks chlorine sanitizer test strips.
[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.
Drain fly activity throughout the downstairs kitchen/ storage area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Department of Environmental Health permit is expired, payment past due.
[COS] Payment made at the time of inspection.
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.
Measured sliced tomatoes at 53 F, sour cream at 47 F and liquid egg at 44 F in an ice bath at the cook line. PIC stated the items were removed from refrigeration 2 hours prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items relocated to be held at 41 F or below.
Measured all PHF's within the walk in refrigerator at 52 F to 55 F. Ambient temp of the unit measured at 53 F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF's within the unit were voluntarily condemned and discarded.
Measured soup at 125 F within a large pot at the stove.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Burner turned on, soup reheated to 165 F.
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.
All hand wash sinks within the kitchen, front drink area and basement lack a supply of soap and paper towels.
[CA] Provide handwashing cleanser and single use paper towels in dispenser at handwash stations at all times.
[COS] Soap and paper towels provided.
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
1.Observed the installation of a Kleadone sauce bar fridge within the dining room. Unit lacks ANSI certification.
Observed an unapproved Natsune brand meat slicer within the kitchen.
A unapproved meat toaster within the kitchen outside of the ventilation hood.
[CA] Remove unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
2. Measured the ambient temperature of the walk in refrigerator at 53 F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the refrigerator to hold PHF's.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 15, 2026 · Original Source
Routine Inspection
Jan 16, 2025
Pass
7 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed beef thawing at room temperature within a open cooler (measured at 20 F).
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards were not available for review at the time of inspection.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The two door/ two drawer reach in fridge in the kitchen is non-functional (not in use to hold PHF's).
[CA] Repair refrigerator and maintain in good repair. Refrigeration must be capable of maintaining PHFs at 41°F or below.
Observed a unapproved Nantsune brand meat slicer within the kitchen. Slicer lacks certification by an ANSI accredited program.
[CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
The warewashing area and cook line hand wash sinks lack a supply of hot and cold water.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at each sink.
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.
The hand wash sink at the kitchen entrance lacked a supply of paper towels. The cook line and warewashing area hand sinks lack a supply of water and a supply of soap and paper towels. The drink bar hand wash sink lacked a supply of soap and paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at each hand wash sink.
[COS] Paper towels provided for the kitchen entrance and drink bar hand wash sinks.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed gloved hands within the three compartment sink.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
[COS] Employee properly washed hands and changed gloves.
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 an open bulk flour bag stored in the downstairs dry storage area.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.