ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jun 1, 2026
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Ceiling panels in the back of the facility are starting to shift from original position.
[CA] Make repairs to ceiling panels.
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, Jun 1, 2026 · Original Source
Routine Inspection
Dec 24, 2025
Pass
4 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility is currently using an chlorine dispensing undercounter dish machine that was installed without prior approval. Per previous inspection report, manager at the time had stated that the dish machine was recently installed and was not ready to be used.
At the time, this Division had instructed facility to submit plans.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
Cease and desist using dish machine, until final plan check approval has been received from this department.
** Undercounter dish machine was impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed minor leak from the ceiling on to preparation table at the end by the office. Prepared table had no opened food, but case of prepackaged sauce packets and numerous bags of buns stored below.
[CA] All food shall be separated and protected from possible contamination.
[COS] Manager relocated items and placed catch bucket below leak.
Observed employee utilizing the drain board of the three-compartment sink for space during food preparation. Active ware washing was being conducted at the time.
[CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Minor leak observed from the ceiling by the light fixture outside of the office space.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Investigate cause for leak and repair in an approved manner.
[SA] Catch bucket was placed below the leak to prevent splashing of liquid onto nearby surfaces and food.
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.
Undercounter dish machine failed to dispense any measurable sanitizer after multiple cycles. Active warewashing was being conducted at the time.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications.
[SA] Immediately cease and desist usage of the dish machine. Facility has not submitted plans for equipment as stated in the previous inspection report.
Facility shall utilize three-compartment sink to conduct all ware washing.
* Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (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.