ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Apr 16, 2026
Pass
2 recorded violations
minorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
In the customer self-service/condiment area next to the soda machine: observed plastic forks stored vertically with mouth part facing up.
[CA] Store utensils with the mouth part facing down to reduce contamination risk.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Per operator, a new soda machine was just installed yesterday (different type/model number).
[CA] Prior to the installation of any new equipment, submittal and written approval is required to Plan Check.
Submit plans for the soda machine by 10/16/26. See Plan Check information below.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Apr 16, 2026 · Original Source
Routine Inspection
Jun 2, 2025
Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured water at the kitchen handsink to be 78F. PIC stated the warm water was not working.
[CA] Provide warm water (100F) at the handsink.
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.
In the condiment/utensil self-service area: observed utensils were stored upright with the mouth part facing up.
[CA] Store utensils with the mouth parts facing down to prevent cross-contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Hands clean, properly washed; gloves used properly
Inspector’s notes
1) Observed employee was handling the register, then went to the salad prep area, touched a garbage bin, got out a bowl and tried to put on gloves to begin prepping a salad.
[CA] Wash hands between switching tasks and after hands have been contaminated. Gloves are not a substitute for handwashing.
[COS] Inspector asked employee to wash her hands.
2) Observed employee washed her hands in the center compartment of the 3-compartment sink.
[CA] Wash hands at the handwash sink.
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.
In the pizza prep unit: measured internal temperature of cooked chicken to be 48-49F. PIC stated the chicken is placed into the inserts starting at 11am (opening time) and is rotated/refilled.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
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 pink mold-like substance on the white baffle inside the ice machine.
[CA] Keep ice machine 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.
Observed the kitchen's only handsink was completely obstructed by a mop bucket/equipment. Employee stated the soap could be obtained from the dispenser at the handsink, and then hands could be washed at the restroom or in the prep sink nearby.
[CA] Do not obstruct the handsink; handsinks must be made available to make handwashing not only possible, but likely.
Handwashing shall only be done at the handsink, and not at the prep sink. The restroom handsink is NOT a suitable alternative for the kitchen handsink.
[COS] The bucket/equipment were moved away.
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.