Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Apr 14, 2026
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured rice and beans in the walk-in cooler from 45-60F. Per PIC, rice and beans was cooked yesterday and cooled last night. Observed rice and beans stored in deep, fully covered containers. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and beans was voluntarily condemned and discarded during inspection.
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, Apr 14, 2026 · Original Source
Routine Inspection
Apr 13, 2026
Conditional Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature at the 3-compartment sink and the preparation sink at 112F. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash 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.
1) Observed raw shelled eggs stored above milk and strawberries in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store
all raw meat or other raw products of animal origin below ready-to-eat food items.
2) Observed bulk ingredient bags are open and uncovered. [CA] After transferring, bulk ingredients shall be transferred to
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed large, deep trays of rice and beans cooling at ambient temperature on the preparation counter. Measured rice and beans from 90-104F. Per PIC, foods were cooked less than 2 hours prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and beans were reheated to 165F to restart the cooling process. Specialist instructed employees to portion rice and beans into smaller containers and stir frequently.
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, linens: Proper storage and use
Inspector’s notes
In bulk ingredient bins, observed scoop handles stored in direct contact with food. [CA]
Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 steam table, measured plastic container of rice from 98-128F. Per PIC, rice was cooked and placed into steam table less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Rice was reheated to 165F to be transferred to hot holding during inspection.
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.
No person in charge present at the time of inspection. Manager arrived at the end of inspection to review report. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 13, 2026 · Original Source
Routine Inspection
Jun 26, 2025
Pass
12 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
FOUND A NON WORKING LIGHT AT THE HOOD. [CA] PROVIDE WORKING LIGHTS.
FOUND THE VENTILATION SYSTEM NOT WORKING IN THE RESTROOM. [CA] PROVIDE VENTILATION FOR THE RESTROOM.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
FOUND SOME SPIDER WEBS ON THE CEILING BY THE BACK DOOR. [CA] CLEAN THE WALLS MORE OFTEN.
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.
FOUND DUST ON THE FAN COVERS IN THE WALK IN COOLER FOR THE RESTAURANT SIDE. [CA] CLEAN THE FAN COVERS MORE OFTEN.
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.
FOUND A FEW WIPING CLOTHS STORED ON THE FOOD PREP COUNTERS. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN 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.
FOUND A COUPLE OF TRAYS INSIDE THE HAND WASH SINK IN THE KITCHEN. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. COS
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.
FOUND A COUPLE OF LARGE OPEN BAGS OF FLOUR ON THE SHELVES. [CA] ONCE OPENED, STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL.
FOUND SEVERAL FOODS (SHREDDED CABBAGE, SOUPS, POZOLE AND SAUCES) STORED IN THE WALK IN COOLER WITHOUT A COVER. [CA] COVER FOOD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
FOUND MEAT BEING THAWED AT ROOM TEMPERATURE IN TRAYS IN THE KITCHEN. CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.
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.
FOUND THE MEAT IN TRAYS THAWING AT 49F. [CA] COLD FOOD MUST BE KEPT AT 41F OR BELOW.
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.
FOUND THE FOLLOWING FOOD BEING IMPROPERLY COOLED: STEW 123F, CHICKEN SOUP 123F, COOKED POTATOES 77F, MEXICAN RICE 86F, BEEF TONGUE 120F. [CA] AFTER HEATING OR HOT HOLDING, COOL FOODS USING APPROVED CONTAINERS WHICH FACILITATE HEAT TRANSFER SUCH AS METAL AND DO NOT COVER TO ALLOW FOR RAPID COOLING. COOL POTENTIALLY HAZARDOUS FOOD RAPIDLY FROM 135F TO 70F WITHIN 2 HOURS AND FROM 7-F TO 41F WITHIN 4 HOURS. APPROVED COOLING METHODS INCLUDE: 1) PLACING THE FOOD IN SHALLOW PANS 2) SEPARATING THE FOOD INTO THINNER OR SMALLER PORTIONS. 3) USING RAPID COOLING EQUIPMENT (EX. BLAST CHILLER) 4) USING CONTAINERS THAT FACILITATE HEAT TRANSFER (EX. STAINLESS STEEL) 5) ADDING ICE AS AN INGREDIENT. 6) USING ICE PADDLES 7) USING AN ICE BATH AND STIRRING FREQUENTLY 8) ACCORDANCE WITH A HACCP PLAN. COOLING FOODS SHALL HAVE ENOUGH SPACE AROUND THE CONTAINERS FOR COLD AIR TO CIRCULATE, BE LOOSELY COVERED, OR UNCOVERED AND STIRRED AS FREQUENTLY AS NEEDED TO EVENLY COOL.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A JACKET STORED ON TOP OF SODA BOTTLES/CANS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
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.
FOUND WASTE WATER INSIDE THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source
Routine Inspection
Oct 16, 2024
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed large garbage bin was directly in front of handwash sink.
[CA] Keep handwash sink unobstructed and easily accessible at all times.
[COS] Garbage bin was moved away.
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.
Inside walk-in refrigerator: measured internal temperature of cooked rice to be 55 - 57F. Employees stated rice was cooked yesterday. (Employees stated rice had been taken out a few minutes prior for just a couple of minutes to be divided into smaller containers, then placed back into the refrigerator). Note: other PHFs in the walk-in refrigerator measured to be 41F and below.
[CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled:
• From 135°F to 70°F in 2 hours, AND
• From 70°F to 41°F in 4 hours
[SA] Rice was voluntarily discarded. See VC&D form.
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.