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
Oct 23, 2025
Pass
1 recorded violation
criticalCode K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Final cook temperature of chicken wings measured between 158-160°F. Per staff they are cooked in the oven for 10 minutes.
[CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above.
[COS] Chicken wings were returned to the oven to reach 165°F internally.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff donned gloves without washing their hands.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] DEH staff instructed food employee to wash their hands.
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.
Repeat Violation: Open bags of bulk food items (salt, potato starch) on back room shelf.
[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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The handwash sink faucet next to the cookline is leaking.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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 right faucet at the three compartment sink did not have hot water working.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
[COS] Staff turned the hot water valve back on.
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. Repeat Violation: Fried chicken and burger patties were observed stored out of temperature control on the bottom level of prep tables. Food items measured between 90-120°F. Per staff they cooked them about an hour ago.
2. Cooked chicken wings were observed stored on a speed rack near a convection oven and measured around 74°F. Per staff they were cooked about an hour prior.
3. Eggwash was found stored on the bottom level of a prep table measured at 74°F at 3:00 pm. Per staff it had been there since 11 am.
4. Raw chicken, raw shelled eggs, and milk measured between 43-45°F in the walk in cooler. The walk in cooler's digital thermometer was between 44-48°F. Ambient air of the unit was measured at 41F when kept closed for 10 minutes.
Note:
- Some of the staff mentioned that the walk in cooler was in disrepair on Monday and that the food had been discarded. Area supervisor stated the walk in cooler was working fine and they had routine service on it yesterday. Area supervisor provided the technician's invoice which stated the walk in cooler was repaired and the condenser was replaced.
- Staff stated the fried chicken and burgers were "half cooked" and being kept under heat lamps or at ambient temperature. Area supervisor stated the food items are fully cooked but are refried for service, so they refer to them as "half cooked". Chicken thighs are cooked in 20% beef tallow and 80% frying oil at 375°F for 8 minutes and 30 seconds.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Items were placed under TPHC, a time was started to discard after 4 hours from removal of temperature control.
[COS] 2. Chicken wings were moved to the cooler to cool down.
[COS] 3. Eggwash was discarded
[COS] 4. Walk in was kept closed and food items began dropping back below 41°F. Ensure to maintain the temperautre of the cooler at 41°F and 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.
1. Raw chicken and raw ground beef were found thawing on the floor.
2. Chicken wings were found thawing in the three compartment sink.
[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 part of a cooking process.
[COS] 1. Items were moved to the walk in cooler to thaw or placed under running water at the prep sink.
[COS] 2. Chicken wings were removed from the three compartment sink and moved to processing.
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.
Neither of the two handwash stations in the facility had paper towels available.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[COS] Manager restocked paper towel dispensers at both handwash stations.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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, Oct 22, 2025 · Original Source
Routine Inspection
Apr 2, 2025
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Partially cooked chicken in warmer measured between 115-120F.
[CA] PHFs shall be held hot at 135°F or above.
[COS] Chicken was time marked and will be discarded within one hour.
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
1) In the ice machine, large stainless steel container being used as ice scoop.
[CA] Provide an ice scoops with handle. Store scoop handle in such a way that the handle does not come in direct
contact with the ice to prevent contamination.
2) Unrestricted CO2 tank near register.
[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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.
Time as a public health control; procedures & records
Inspector’s notes
Facility uses TPHC for partially cooked chicken stored in warmer, however, timer was not being used at time of inspection and written procedures are not available for review. Per operator, partially cooked chicken is stored in warmer for a maximum of 2 hours. Chicken is fully cooked to order and any remaining chicken in warmer after 2 hours is discarded.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
Note: TPHC form provided during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1) Open bags of bulk food items (salt, potato starch) on back room shelf.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
2) In the walk in cooler, raw chicken stored above lettuce.
[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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Low hot water pressure at hand wash sink in back prep area.
[CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. Repair hand wash sink.
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.