Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 10, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Ham slices and block of sliced cheese measured at 50F in sandwich prep cooler across the front cook line. Ham was placed in a double stacked container.
Hot dogs measured at 120F and mashed potatoes measured at 116F in the hot holding unit.
[CA] Maintain all potentially hazardous foods at or below 41F. Discontinue double stacking containers to allow adequate transfer of cold temperatures.
[COS] PIC relocated food from sandwich prep cooler to walk in cooler to facilitate proper holding temperatures.
Hot dogs and mashed potatoes were discarded by operator for end of lunch service.
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.
Steamed potatoes in sheet pan with plastic wrap covering measured 65F in walk in cooler. Per PIC, potatoes were placed in walk in at 10:00am to cool.
[CA] Food shall be left uncovered during cooling to allow proper air ventilation.
[COS] PIC removed plastic covering from potatoes to facilitate cooling.
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, Sep 10, 2026 · Original Source
Follow-Up Inspection
Aug 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source
Routine Inspection
Aug 5, 2025
Conditional Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, on a wooden knife rack, observed two broken/snapped knives stored.
[CA] Ensure all utensils and equipment are maintained in good repair. Discontinue use of wooden equipment. Use only approved, smooth, durable, and easily cleanable materials and equipment.
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/containers of food in the dry storage room.
[CA] Ensure all open bags of dry food are transferred to food grade containers or stored in food grade 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.
In the kitchen area, at the 2 compartment prep sink, and the 3 compartment warewash sink, measured hot water at 114F.
[CA] Ensure an adequate supply of potable hot water is provided and maintained at 120F at all warewash, food prep, and janitorial sinks.
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.
Observed employee drop a container of cooked steak on the floor without contents spilling onto the floor. Employee then attempted to transfer container of cooked steak onto a sheet pan. During the transfer, employee placed the contaminated bottom of the container onto the sheet pan to be used.
[CA] Ensure all food contact surfaces are maintained clean and sanitized to prevent possible contamination of food. Food contact surfaces that have been contaminated shall not be used for storage of food.
[COS] Operator switched to use a clean sheet pan and moved the contaminated pans for 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.
In the kitchen area, in the hot holding unit, measured prepared sandwiches at 112F and cooked steak at 111F. Per operator, potentially hazardous foods prepared about 30 minutes prior.
In the 2 door prep unit, measured cut cherry tomatoes at 47F and blue cheese at 46F. Per operator, potentially hazardous foods stored from within 30 minutes.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above.
[SA] Operator reheated prepared sandwiches and cooked steak in the oven. Operator moved cut cherry tomatoes and blue cheese to nearby refrigeration to facilitate proper 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.