SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 12, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
one of handsinks with empty paper towel dispenser
[CA]refill empty dispensers
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.
Official record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source
Routine Inspection
Jun 20, 2025
Pass
2 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
flavored rice at 75F without timer, operators stated that the item are used within 1-2 hrs
[CA]properly use timer, time stamps or record when leaving perishable food between 41-135F
In plain English
An issue that does not fit the common categories. Check the official wording for details.
several wiping clothes on food contact surface such as cutting board and work table
[CA]maintain wiping clothes in sanitizing solution when 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.
Official record from Santa Clara County Department of Environmental Health, Jun 20, 2025 · Original Source
Routine Inspection
Dec 20, 2024
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee unaware of proper reheating and holding temperatures [CA] Train employees in safe food handling
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack chlorine test paper [CA] Provide chlorine test paper and check chlorine levels daily.
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.
Three items including beef stew are 110-118 at the service line Employee stated that they were reheated and placed on the service 2 hours ago. He did not know he needs to reheat food to 165F. [CA] Reheat items to 165F and maintain at 135 or warmer on the service line. – Items were removed and placed in the oven to reheat to 165F.
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.