ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Feb 26, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the prep inserts: measured internal temperature of diced ham and diced sausage to be 45F. Operator stated they had been held in the unit for 1 hour.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times. Keep lids closed to help foods stay cold.
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, Feb 26, 2026 · Original Source
Routine Inspection
Feb 23, 2026
Conditional Pass
11 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
On a countertop in the front service area: observed tall lidded plastic container of cooked ground meat (130F). PIC stated it was cooling and had been cooked one hour prior.
[CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled:
• From 135°F to 70°F in 2 hours, AND
• From 70°F to 41°F in 4 hours
Potentially hazardous foods must be rapidly cooled using one or more of the following methods:
• Placing the food in shallow pans
• Separating the food into smaller or thinner portions
• Using rapid cooling equipment
• Using containers that facilitate heat transfer
• Adding ice as an ingredient
• Using ice paddles
• Inserting appropriately designed containers in an ice bath and stirring frequently
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 orange mold-like substance on the metal panel inside the ice machine.
[CA] Keep ice machine clean.
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 bag of potatoes stored on floor under the 3-compartment sink. Observed pineapple stored directly adjacent to steps connecting the front area to the warewashing area.
[CA] Store foods on approved shelving at least 6 inches above the floor. Store food so that it is protected from potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate was not available upon request.
[CA] Obtain a manager's food safety certificate.
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.
Observed raw ground beef defrosting at ambient room temperature.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods:
1) Under refrigeration
2) Completely submerged under cold running water of sufficient velocity to flush loose particles
3) In a microwave oven
4) During the 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.
In the rear warewashing area: measured internal temperature of raw ground beef to be 60F. PIC stated it had been defrosting for 1 hour.
[CA] Maintain foods at 41F and below or 135F and above. Foods must be thawed in an approved manner. See violation K26 below.
[COS] Employee moved the meat back into the freezer.
________
Minor violation: Measured PHFs in the prep inserts (pico de gallo, ham) to be 45F. Items in the reach-under section measured 41F and below. PIC stated the lunch rush began around 12:00pm today (approximately 3 hours prior).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed 2 of the large service windows (approximately 3 feet tall, 1.5 feet wide) were open during the inspection.
[CA] To prevent vermin entry, no gaps larger than 1/4 shall be present. Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin.
2) In the dry storage area: observed personal items (purse, sweater, lunch bag) were stored directly on top of/against food containers.
[CA] Store personal items below/away from food to prevent contamination.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request.
[CA] Obtain sanitizer test strips to measure sanitizer concentration.
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.
Measured chlorine in wiping cloth bucket to be over 200ppm.
[CA] Store wiping cloths in 100ppm chlorine or 200ppm quaternary ammonia.
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 rinsing hands in the 3-compartment sink.
[CA] All handwashing must be conducted at 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.
At the only kitchen handsink: Observed the paper towel dispenser was empty.
[CA] Paper towel dispensers must be stocked at all times.
[SA] A paper towel roll was placed near the handsink.
________
Minor violation:
Observed plates and utensils inside the handsink on two separate occasions during the inspection. Operator stated they usually wash hands at either the prep sink or 3-compartment sink instead.
[CA] Do not store objects inside the handsink. Handsinks must be accessible to make handwashing not only possible, but likely.
[COS] Items were removed from the handsink.
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.