ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jul 17, 2026
Pass
3 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Observed employee actively ware washing without sanitizing wares. [corrective action] Ensure all food contact surfaces are washed, rinsed, and then sanitized. [correction] Chlorine sanitizer was set up in the left compartment. Chlorine test strips were available and sanitizer measured 100 PPM. Employee was instructed to sanitize equipment for at least 30 seconds before removing and allowing to air dry.
2. Observed employee drop mesh strainer on the ground and then proceed to hang the strainer back on the wall. [corrective action] When equipment is contaminated, such as after dropping on the floor, equipment must be properly washed and sanitized. [correction] Employee was instructed to bring the strainer to the 3-comparment sink for washing and sanitizing.
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 opened bags of dry ingredients at the back storage area. [corrective action] Once bags are opened, store in a food container with tight fitting lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Water at the restroom hand sink measured 75F and also had inadequate water pressure. [corrective action] Provide warm water, minimum 100F. Repair or replace the faucet to provide adequate water pressure for hand washing.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2026 · Original Source
Routine Inspection
Mar 19, 2025
Pass
7 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One light under ventilation hood is not working.
[CA] Repair or replace the light to provide adequate lighting.
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.
Measured pork meat at 133F hot holding next to cookline.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Observed multiple food boxes stored directly on floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed open bulk food bags stored near back water heater 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed rice scoops stored in room temperature water.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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
Observed use of cardboard as shelf liner in refrigerator and storage racks.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Observed grocery bags and produce containers used to store cooked food items.
[CA] Food containers intended for single use shall not be reused. Use food grade bags to store 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.
Observed multiple meat boxes measuring at 30F stored on floor near warewash sink to thaw.
[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.
Observed accumulation of dust and dirt on ceiling fan vents and ceiling around the fan.
[CA] Ceiling vents shall be kept clean and in good repair.
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.