ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Sep 23, 2026
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed cooling conducted in large deep bins. [CA] Facilitate rapid cooling by using one or more of the following methods: shallow pans, smaller portions, frequent stirring, ice bath, ice as an ingredient, ice paddle, and/or blast chiller.
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, Sep 23, 2026 · Original Source
Routine Inspection
Dec 24, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Ktichen handwash sink was blocked by colanders and bowls. [CA] Keep handwashing station clear and accessible 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.
Observed missing cove base tiles by reach-in refrigerator closest to the handwash sink and in the corner under dry food storage between the 3 comp sink and the handwash sink. [CA] Replace missing tiles with approved materials.
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, Dec 24, 2025 · Original Source
Follow-Up Inspection
Dec 20, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 20, 2024 · Original Source
Routine Inspection
Dec 18, 2024
Conditional Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed missing, broken and cracked tiles throughout the facility. Observed paint peeling on the walls, particularly above 3 comp sink, and holes in the walls by the water heater. [CA] Repair flooring and walls.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to handle cash and coins and then begin to cut green beans. [CA] Ensure employees properly wash hands with soap and warm water for a minimum of 20 seconds, followed by drying with a single use paper towel prior to food handling. [COS] Employee instructed to properly washed 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.
Time as a public health control; procedures & records
Inspector’s notes
Observed PHFs on the steam table that measured in the temperature danger zone. ACcording to PIC, there are several items under time-control (and will be discarded within 2-3 hours for quality purposes), but failed to provide written procedures and did not time-mark the food. [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. [COS] PIC time-marked the food and will discard within the 4 hour time frame starting when the food was put on the steam table for service.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed potentially hazardous food that measured in the temperature danger zone located next to the cookline (chicken 80F, beef 96F). Per staff, the meats were cooked 30 minutes prior and will be transferred to the steam table soon. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- time as a public health control) as a suitable alternative to temperature control, provided the Department's TPHC form is filled out, the food is time-marked for 4 hours and food is discarded at the end of the 4 hour mark. [COS] PIC will have staff reheat the food to 165F before transferring food to the steam table.
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.