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
Routine Inspection
Aug 26, 2026
Pass
7 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The county’s current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time
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.
There are some gaps between the wall and the coving tiles in the restroom. There are some gaps between the sinks and the wall they are installed.
[CA] For easy cleaning and to prevent insect/vermin hiding and breading, seal the gap immediately.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Multiple employees returning from outside observed heading to the preparation area without washing hand.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Both back doors were left open.
[CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
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.
Couple of dry rat droppings were observed inside the cabinets below the front counter.
[CA] Clean the cabinets immediately.
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.
Some open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
Chicken feet on open container was stored back in the garbage disposal area.
[CA] Do not store any food products outside the facility. The manager disposed the bowl full of chicken feet.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in freezer.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
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, Aug 26, 2026 · Original Source
Follow-Up Inspection
Jul 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 14, 2025 · Original Source
Routine Inspection
Jul 10, 2025
Conditional Pass
14 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee wiping down food prep counter with wet wiping cloth after working with raw beef; wiping cloth was wet with water. Observed several unclean knives and utensils with food residue throughout kitchen; knives and utensils were not in use.
[CA] Wash, rinse and sanitize (with at least 100 ppm chlorine) food prep counter tops and knives/utensils after use to prevent cross contamination. Ensure wiping cloths are stored in at least 100 ppm chlorine sanitizer bucket.
[COS] Specialist directed employee to wash and sanitize prep counter top.
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.
1. Observed a container of flour stored on the floor under the prep table in the kitchen. Observed containers and boxes of food stored on the floor inside the walk-in cooler.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
2. Several plastic containers of spices and flour are unlabeled.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed raw beef over produce inside the walk-in cooler.
[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.
[COS] Raw beef was relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Outdoor trash bins are overflowing and uncovered.
[CA] Outdoor trash bins shall be kept closed when not in use and area around it shall be well maintained and clean.
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, linens: Proper storage and use
Inspector’s notes
Small bowls are used to scoop food from containers throughout kitchen.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Walk-in cooler had an ambient temperature measured at 55F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[COS] refrigeration technician arrived on site to service walk-in cooler; ambient temperature measured at 41F before leaving inspection.
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.
Probe thermometer is not available for food handlers.
[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.
Grease, food residue and debris observed on multiple hand contact surfaces, such as exterior of equipment.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Multiple flies observed within the kitchen area.
[CA] Food facility shall be kept free of flies and fly activity.
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.
Several potentially hazardous foods (see food item list) held above 48-53F inside the walk-in cooler. Observed several PHFs stored on food prep tables at room temperature; per PIC, food were recently prepared or removed from the refrigeration unit. Observed a case of raw shell eggs at room temperature on a shelf at 69F and rice on the counter at 60F; per PIC eggs were delivered about 1 hour before inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. All food in refrigeration units over 4 hours was
voluntarily discarded by manager (see VCD list ).
[SA]Some food items above 41F inside the walk-in cooler were relocated to another refrigeration unit or freezer due to PIC stating food was recently delivered about 1 hour before inspection.
Specialist instructed employee to place raw shell eggs in an ice bath and relocate to refrigeration 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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed chemical bottles without label in kitchen.
[CA] Chemicals once removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Observed raw pork at 29F left thawing at the prep sink drain board. Per PIC. pork was removed from freezer about 15 mins ago.
[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.
[COS] Specialist instructed staff to relocate pork back inside freezer.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee cleaning soiled hands with unclean apron while working with raw beef.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Discontinue using apron to clean hands to prevent cross contamination.
[COS] Specialist instructed employee to properly wash hands at hand sink.
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.
No sanitizer buckets are prepared and available for use in kitchen. Observed wiping cloths on food prep counter tops.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] Specialist demonstrated how to prepare 100 ppm chlorine sanitizer and instructed for each prep area to have a sanitizer bucket for use.
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.