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
Routine Inspection
Jan 23, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures.
- Sausages inside the warmer is measured at 97F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.
- Cut sausages and diced tomatoes in the prep insert next to the range is measured at 45-47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Employee reheated the sausages in the oven. Insert prep unit will be closed when not in use to maintain temperature.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation hood filters located above the grill are not properly installed leaving a gap between the filters. [CA] Ventilation hood filters shall be properly installed when in use.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Santa Clara County Department of Environmental Health, Jan 23, 2026 · Original Source
Routine Inspection
Feb 21, 2025
Pass
5 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Raw shell eggs in the food prep unit inserts are over stacked where the top layers are measured at 48F.
2) Cooked sausages inside the warmer were measured at 131F.
[CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Knife that is chipped at the tip of the blade is observed held on magnetic holder next to the food prep. sink. [CA] Remove and replace food contact equipment or utensils that are damaged.
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.
Facility allows consumers to order eggs that are made to order including undercooked/runny. A consumer advisory for raw or undercooked foods is not available on the breakfast menu. [CA] Provide consumer warning for the sale or raw or undercooked foods.
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.
Observed wiping towels used, reused, and stored on food prep surfaces along the cook line.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Chlorine sanitizer for the dishwasher in the kitchen was measured at 0 ppm. The container of sanitizer solution was observed to be empty. After the container was replaced/refilled - the dishwasher still failed to dispense any measurable chlorine sanitizer after multiple cycles. [CA] Ensure that all food contact equipment and utensils are properly cleaned and sanitized. Chlorine sanitizer for dishwasher shall be maintained at 50 ppm.
[SA] Employees shall accomplish the sanitizing step using the three compartment sink with quat sanitizer from dispenser.
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.