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
Nov 20, 2025
Pass
1 recorded violation
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed the "DO NOT USE" signs had been removed from the beverage/coffee machines. Operator stated they had cleaned the dispensers, but did not utilize sanitizer (only cleaner/soap).
[CA] Wares must be washed, rinsed, then SANITIZED in 100ppm chlorine or 200ppm quaternary ammonia. Discussed and explained warewashing steps with PIC again.
[SA] Operator was told not to use the beverage/coffee machines until they have all been properly washed, rinsed, and sanitized.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 20, 2025 · Original Source
Routine Inspection
Nov 19, 2025
Conditional Pass
3 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot/warm water at 3-compartment sink, front handsink, and restroom handsink to be 65F. A technician came to reset/fix the water heater, but hot water still only measured 96F at the end of the inspection.
[CA] Provide hot water (120F) at the 3-compartment sink, and warm water (100F) at the handsinks.
***FACILITY IS PROHIBITED FROM USING BEVERAGE/COFFEE/CAPPUCCINO DISPENSERS UNTIL HOT WATER IS RESTORED AND ALL WARES HAVE BEEN WASHED, RINSED, AND SANITIZED.***
Operator posted "DO NOT USE" signs over beverage/coffee machines.
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.
No sanitizer was available upon request; operator stated the 3-compartment sink is used just for mop water.
[CA] After use, wares (coffee/beverage dispensers) must be washed, rinsed, and sanitized in 200ppm quaternary ammonia or 100ppm chlorine.
[SA] Operator went to a store and purchased bleach.
***When the hot water is restored, wash, rinse, then sanitize equipment.***
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.
Observed the front handsink's paper towel dispenser was empty. Observed the paper towel dispenser and soap dispenser at the 3-compartment sink were empty.
[CA] Keep handwashing stations stocked with soap and paper towels at all times.
[SA] Soap and paper towels were placed at both sinks.
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.