Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Sep 29, 2026
Pass
1 recorded violation
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee washing dishes. Employee handled dirty dishes and then handled sanitized dishes without washing their hands. Observed employee handling wiping cloth on counter, to wipe hands and to use for hot food equipment. Employee then touched food without removing gloves and washing hands. [CA] Hands shall be cleaned after handling soiled food equipment and before moving onto clean equipment. Gloves shall be removed and hands washed after handling sanitizer and before handling food. [COS] Employees redirected to remove gloves and wash hands prior to handling food or sanitized equipment.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Routine Inspection
Feb 27, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the walk-in refrigerator, observed a pizza cutter stored directly in contact with a sheet cake. [CA] Ensure utensils are stored in food containers with the handle facing away from the food to prevent possible contamination.
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 open bags of dry food stored on storage racks in the dry storage room. [CA] Ensure all open bags of dry food are transferred to food grade containers or placed in containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed gaps and crevices around shelving and walls by the warewash area. [CA] Ensure all gaps, cracks, and crevices are properly sealed to prevent possible harborage of vermin.
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.
In the kitchen area, measured a container of cooked rice at 110F and mashed potatoes at 108F to be stored in the steam table. [CA] Ensure potentially hazardous foods are held hot at 135F or above to prevent bacterial growth. Potentially hazardous foods to be placed in hot holding shall be properly reheated to 165F prior to storage in hot holding (reheated to 135F for fully prepackaged product). [SA] Operator moved cooked rice and mashed potatoes to oven for additional reheating.
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.