ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Mar 11, 2026
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Multiple utensils stored in ice.
[CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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.
*REPEAT VIOLATION*
Minor dent on canned artichokes.
[CA]: Thoroughly check canned food items and ensure canned items are in good condition.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Mar 5, 2025
Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
At the front prep area, sanitizer bucket contained 0 ppm of Quat Ammonium sanitizer.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Testing method for measuring Quat ammonium sanitizer not provided.
[CA]: Provide a testing method (for ex: test strips) for Quat ammonium sanitizer.
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.
Last routine inspection report from 08/07/2024 stated the facility's plan in rolling out "To Good To Go" in which pizzas that were removed from temperature control after two hours are to be on sale for an additional 1 hour. "To Good To Go" program observed in place during inspection. HACCP plan on file states "if a pizza reaches the two-hour mark, that pizza is discarded. PIC stated that "To Good To Go" per corporate does not deviate from HACCP plan. No HACCP plan was provided at the time of inspection.
[CA]: Facility shall maintain HACCP plan on site and available upon request. Facility shall follow HACCP plan at all times.
PIC to provide updated HACCP plan to Specialist via email at Princess.Lagana@deh.sccgov.org. Otherwise, facility may submit Time As A Public Health Control (TPHC) procedure to Specialist in which Potentially Hazardous Food (PHFs) are discarded within 4 hours after it was removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Minor dent on canned artichoke quarters.
[CA]: Thoroughly check canned food items and ensure canned items are in good condition.
[COS]: PIC discarded canned artichoke quarters.
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.
*REPEAT VIOLATION*
At the front prep line cooler, cut tomatoes measured at 51F. PIC stated cut tomatoes were relocated from the walk in cooler approximately 20 minutes prior to measurement. All other PHFs in the unit measured at 41F or below.
[CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times.
[COS]: PIC decided to voluntarily discarded cut tomatoes.
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.