ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 3, 2026
Pass
2 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Sliced chicken was cooling above ice with a lid on inside the walk in cooler.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow 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.
Recently sliced chicken was measured 43 F. Chicken was send back into walk in cooler for rapid chilling.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] PHF shall be chilled up to 41F before placing in to a prep cooler.
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, Jun 3, 2026 · Original Source
Routine Inspection
Mar 19, 2026
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the far-left side prep cooler at the front service line measured 55F via probe.
[CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F 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.
Chlorine sanitizer in the mechanical dishwasher measured at 200 ppm. Employee reports that sometimes their hands feel burned/itchy after contact.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
*REPEAT VIOLATION*
Sliced cheddar cheese measured 50F while overfilled in a container maintained in an improper ice bath in the upper portion of the left-side prep cooler at the front service line. Per staff, the cheese is delivered sliced, placed in the walk-in cooler, then relocated to the prep cooler for assembly. Staff stated that the cheese had been placed into the unit less than 1 hour prior. Ambient of the unit measured 55F via probe.
*Note: Unit is currently unable to maintain potentially hazardous foods at 41F or below. See K35m. In the meantime, staff are utilizing ice baths. Ensure that ice comes up to the maximal level of food in the container, or facility may elect to subject the items to time as a public health control (4-hour rule) until the unit can be repaired. Managers were familiar with the concept of TPHC.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA] Sliced cheese to be used or discarded by 4:00PM.
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.
30+ flies observed throughout the kitchen. Flies observed crawling on the ceiling, on walls, flying close to food, and crawling on trash.
Facility provided the most recent pest control service report from Ecolab, conducted on 1/28/2026, which noted fly activity.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit 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.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Routine Inspection
Sep 17, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
CUT CHERRY TOMATOES MEASURED 50 F AT PREP COOLER LOCATION.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Chilled food up to 41 F before placing inside the prep cooler.
[COS] CUT CHEERY TOMATOES WERE SHIFTED TO REFRIGERATION FOR CHILLING.
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.