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
Follow-Up Inspection
Oct 22, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs (fried chicken, fried potatoes, baked chicken) held inside hot holding case for less than 30min, were measured between 120-130F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 22, 2025 · Original Source
Routine Inspection
Aug 26, 2025
Conditional Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate and employees Food Handler Cards are not available.
[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. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
The following PHFs measured at improper holding temperatures :
-PHFs Held at lower shelf of cold display case: Containers of potato salad measured between 46F and 48F, sushi (49F-51F).
-PHFs Held at cold holding sandwich prep (48F-50F) : sliced cheese, sliced deli meat, dressing.
-PHFs held at hot holding case : Chicken strips (90F).
Per PIC, all cold PHFs except for the sushi were taken out of the walk in and stored there about 2 hours prior. Sushi was stored in the case more than 4 hours ago. Chicken strips were fried and placed in the hot holding case less than 4 hours ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Cold PHFs were relocated to a different refrigeration unit, hot holding case was readjusted, water temperature at the steam table measured 170F. Sushi was discarded in refuse bin by employees.
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
Ambient temperature inside the cold display case in front of deli case measured above 41F at the lower shelf.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Numerous house flies observed in the back area near the walk in.
[CA] Food facility shall be kept free of flies.
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.
Single-use sanitary towels are not available at the hand sink by the 3-comp sink.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Employee refilled dispenser.
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.