ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Jul 22, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
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, Jul 22, 2026 · Original Source
Routine Inspection
Jul 21, 2026
Conditional Pass
8 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employees conducting active warewashing of utensils without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed PIC to set up the 3-compartment sink with sanitizer solution during inspection. Utensils were rewashed and sanitized.
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 soiled wiping cloths stored directly on food preparation counter. [CA] Wiping cloths shall be kept in an approved sanitizing concentration when not in active 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.
Observed handwash station by the preparation sink was fully obstructed with equipment and inaccessible for use. [CA] Handwash stations shall be fully accessible at all times. [COS] PIC relocated equipment from the handwash 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.
Facility Environmental Health Permit is not available for review. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
1) At the preparation unit by the cook line, measured eggs, sauces, and cheese from 58-63F. Per PIC, all foods were moved to the preparation unit less than 1 hour prior to temperature measurement. Observed eggs and sauces stored at ambient temperature. Observed cheese stacked above the insert cooling line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC relocated all foods to the under counter cooler to facilitate rapid cooling. Recommend to keep foods stored on the preparation counter in an ice bath.
2) In the countertop cooler, measured multiple sauces (homemade mayonnaise, etc) at 62F. Per PIC, cooler was stocked less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below. [COS] Sauces were relocated to under counter cooler.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the countertop cooler at 54F. [CA] Refrigeration units shall maintain Potentially Hazardous Foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks active Food Safety Manager Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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, linens: Proper storage and use
Inspector’s notes
Observed working utensils are stored in standing 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.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source
Routine Inspection
Jul 28, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed use of cardboard to line food storage shelves, especially underneath the cook line. Cardboard has accumulation of grease. [CA] Discontinue the use of cardboard for storage shelves. Food storage shelves shall be made of approved materials that is easily cleanable, durable, smooth, and nonabsorbent.
2. Observed rice paddles stored in standing water next to the rice cooker. [CA] Working 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.
3. Observed bowls without handles stored inside bulk rice bag. [CA] Provide approved utensils such as scoops with handles to prevent direct hand contact with 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's test strips for sanitizer of choice (chlorine) are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee washing hands while wearing gloves. No active contamination observed. [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] Specialist directed employee to remove gloves and wash hands as required.
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.
In the dry storage area, observed bulk rice bags are open and uncovered. [CA] After opening, transfer bulk foods or ingredients to approved food grade containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.