SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Mar 10, 2026
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
quat ammonium concentration from 3 comp sink dispenser around 100 ppm
[CA]provide quat ammonium above 200 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.
Official record from Santa Clara County Department of Environmental Health, Mar 10, 2026 · Original Source
Routine Inspection
Jul 17, 2025
Pass
1 recorded violation
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
several wiping clothes on food contact surface
[CA]maintain wiping clothes in sanitizing solution when not in 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.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2025 · Original Source
Routine Inspection
Dec 26, 2024
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection.
[Corrective Action] Ensure chlorine sanitizer concentration in the dishwasher is maintained 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.
Observed pre-packaged foods lacking labels.
[Corrective Action] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food,
2) list of ingredients in descending order of predominance by weight,
3) quantity of contents,
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Stickers on the 3 compartment sink shows sanitizing on the left compartment however facility uses the left compartment for washing.
[Corrective Action] Remove stickers from the left and right compartment and re-label properly.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Steamer box observed placed slightly outside of the exhaust hood.
[Corrective Action] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.