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
Follow-Up Inspection
May 13, 2026
Pass
1 recorded violation
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food related equipment is still being stored outside the facility in a cage.
[CA] Equipment shall be stored within an approved facility to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source
Routine Inspection
May 8, 2026
Conditional Pass
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
A bowl was found to be used as a scooper for dry rice.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
Repeat Violation: Facility prepackages several foods ( sandwiches, salads, wraps, cut fruit, and charcuterie boards) for their self service grab and go cooler. Foods lack required information on the labels.
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food
2) list of ingredients in descending order of predominance by weight
3) quantity of contents
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain lines were found leading into the floor sinks for the espresso machine and soft drink fountain.
[CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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.
The handwash station at the cookline lacked soap in the soap dispenser. There was a pump bottle of soap available.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
1. Facility is storing food (alcohol) and food related equipment (cups, plates, etc) in a cage outside.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Move items inside immediately.
2. A bulk bag of sugar was observed to not be stored in a container.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Repeat Violation: Ambient air of the undercounter cooler was measured between 43-48F. The unit had three thermometers placed inside with each measuring 40F, 48F, and 49F respectively.
2. There are three undercounter coolers under the cashier station and cafe area that are in disrepair and not working.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit.
3. There is a heat lamp that is in disrepair and not working.
[CA] Ensure to maintain the equipment in good repair. Replace, repair, or service the unit.
4. Facility has a non -ANSI microwave.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks chlorine testing materials for their undercounter dishwasher.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical 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.
Staff were observed rinsing dishes after being sanitized in the dishwasher.
[CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing, do not rinse after bing sanitized.
[COS] Dishes were resanitized and allowed to air dry before use.
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.
1. Sliced tomatoes measured at 50F in an improper ice bath. Per staff, they removed the tomatoes from the cooler about 30 minutes prior.
2. Repeat Violation: Raw ground beef patties measured at 44F at the extremities and 39 internal. A box of corndogs measured between 43-48F.A 1/3 hotel pan of sausages measured at 44F. Per cook, all food was stored in there overnight.
Note: There were also other PHFs (milks, egg salad, rice, cheese) that measured between 40-42F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. A proper ice bath was made for the sliced tomatoes.
[COS] 2. Items were moved out of the cooler and placed into known working coolers.
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, May 8, 2026 · Original Source
Routine Inspection
Aug 5, 2025
Pass
6 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed using the hand sink to fill a pot of water and not wash their hands and change gloves prior to changing tasks to prepare foods.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
[COS] Inspector instructed staff to change their gloves and wash their hands. Educated on using the available prep sink adjacent to the hand sink to use for food preparation. Inspector also educated on proper hand washing technique.
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.
Facility prepackages several foods (jello, sandwiches, salads, wraps, cut fruit, and charcuterie boards) for their self service grab and go cooler. Foods lack required information on the labels.
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food
2) list of ingredients in descending order of predominance by weight
3) quantity of contents
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The reach down cooler is not maintaining PHFs at 41°F or below. Measured the ambient temperature at 43°F.
[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.
Measured the temperature of corn dogs, cooked pasta, pico de gallo, and bean burgers inside the front reach-down prep refrigerator to be between 47-50°F. Employee stated foods had been held inside the unit since Sunday (two days prior).
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were discarded. See VC&D report.
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.
1. Hand wash stations lack hand wash reminder signs.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
2. The health permit is not visible to the public where it is posted.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Two squeeze bottles were unlabeled. Per cook, one held water and the other oil
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.