SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 10, 2026
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the packaging storage room, by the entrance, observed a single dead oriental cockroach.
[CA] Ensure facility is kept free of vermin. Clean and sanitize areas with activity. Contact pest control to provide service as necessary.
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.
In the walk-in refrigerator, measured a large covered container of cooked macaroni cooling at 76F.
[CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portion and/or using ice paddles. Leave containers of cooling food uncovered to allow heat to ventilate.
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 10, 2026 · Original Source
Routine Inspection
Oct 20, 2025
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed the use of a disposable container for scooping oats.
[CA] Ensure only approved scooping utensils with a handle are used for scooping dry food. Handle for scooping utensil shall be stored away from the food item 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.
In the walk-in refrigerator, measured a large covered container of cooked ground beef cooling between 85F and 135F. Per operator, cooked ground beef stored from 10:30am.
[CA] Ensure potentially hazardous food is RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, using shallow containers, separating food into smaller portions, using ice paddles, by adding ice, and/or using rapid cooling technology.
[SA] Operator separated large container of cooked ground beef onto three baking sheets and moved into the walk-in refrigerator to facilitate RAPID 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, Oct 20, 2025 · Original Source
Routine Inspection
Apr 1, 2025
Pass
5 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed an open box of mashed potato flakes stored. [CA] Ensure all open food packages are transferred to 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 walk-in refrigerator, measured a large covered container of ground beef 113F. Per operator, ground beef was prepared and placed in a container for cooling about 30 minutes prior, and stored outside of refrigeration prior to moving into refrigeration. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; using ice paddles; and/or using rapid cooling technology. [SA] Operator separated large container of ground beef into 3 shallow containers and placed in the walk-in freezer to facilitate RAPID 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.
In the warewash room, at the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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 undercounter hot holding unit, measured black beans at 115F. In an upright hot holding unit, measured pepperoni pizza at 105F. Per operator, black beans stored for 3 hours, and pizza stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that cannot be maintained by temperature shall be maintained by time where food is time labeled/time logged when removed from temperature control, and served within 4 hours, or discard. [SA] Operator served black beans and pepperoni pizza by the end of lunch service at 12:45 and discarded all leftover food.
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 prep room, at the handwash station, observed a lack of paper towels at the paper towel dispenser. Handwash station and prep room was not in use during time of inspection. Observed nearby handwash stations available stocked with hand soap and paper towels. [CA] Ensure handwash stations are provided with hand soap and paper towels to allow for proper handwashing.
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.