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
Feb 3, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sliced cheese measured at 67 F and mayo cream sauce measured at 58 F on the cutting board at the sandwich preparation fridge. PIC stated the items were removed from temperature control less than 1 hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items relocated to refrigerator to be cooled to and held at 41 F or 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.
Official record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source
Routine Inspection
Jan 27, 2026
Conditional Pass
7 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lacking single use paper towel at the ONLY hand wash station in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator directed to restock.
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.
Major: Measured the following PHFs holding between 61F - 86F at counter top, drain board and stove top at cooks line for less than 4 hours: sliced cheese, pooled eggs, cooked chicken and curry sauce. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F and place PHFs to refrigeration unit.
Minor:
Measured the following PHFs holding at 49F on dolly at cooks line and in 2 door reach in: chicken and marinated beef. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaks at 3-compartment sink: middle faucet and cold water knob when water is turned on. [CA] Secure leak.
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. Found heavily accumulation of food items behind cooking equipment, refrigeration unit and shelvings.
2. Found accumulated dust debris on celing vent in back prep area.
[CA] Routinely clean.
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.
Found several open bulk bags of condiment and a bag of onion stored on floor in back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. When bulk bag is open, ensure to store all food content in bulk bin to prevent any potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Found raw chicken thawing on rack above warewash 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.
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. Found several flies near warewash area and mop sink. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
2. Found several cans household cans of bug/pest sprays located under warewash sink. [CA] Discontinue using household chemical, use commercially approved pest control services.
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, Jan 27, 2026 · Original Source
Routine Inspection
Jun 16, 2025
Pass
9 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed a container of chicken cooling in 2 door reach in. Observed lid fully covering container. [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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee touch their face while donning gloves and coughing into gloves. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Operator directed to stop what they were doing, remove their gloves, wash their hands and wear a new pair of gloves.
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.
Major: Measured the following PHFs holding between 61F - 134F in counter top near cooks line for less than 4 hours: shredded cheese, hash browns and grilled chicken. [CA] Maintain all cold PHFs held at or below 41F and hot held PHFs at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit and reheat PHFs to 165F. [SA] Operator may opted to use time as a public health control (TPHC).
Minor:
Measured the following PHFs holding between 46F - 48F in 2 door cold top/reach in for less than 4 hours: sliced cheese and marinated beef. [CA] Maintain all PHFs cold held at or below 41F.
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.
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.
Found a few flies in dining area and back prep area. Observed front door open. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lacking food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
1. Lacking mounted paper towel dispenser in restroom. [CA] Install paper towel dispenser.
2. Found paper towel provided outside. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking faucet at 3-compartment sink (middle section) and cold water knob when water is on. [CA] Secure leak.
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.