ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 19, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND THE DIPPER WELL NOT IN USE WHILE THE SCOOP IS SUBMERGED IN THE FRONT SERVICE AREA. [CA] ENSURE THAT THE DIPPER WELL IS WORKING WHILE USING THE SCOOP.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
THE FOOD HANDLER'S CARDS WERE EXPIRED. [CA] PROVIDE CURRENT FOOD HANDLER'S CARDS.
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.
FOUND A BROKEN TILE ON THE WALL IN THE BACK ROOM. [CA] REPAIR THE TILE.
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 THE MANAGER SERVING FOOD AND NOT WEARING A BEARD COVER NOR HAIR RESTRAINT. [CA] ALL FOOD EMPLOYEES PREPARING, SERVING, OR HANDLING FOOD OR UTENSILS SHALL WEAR HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS, OR NETS WHICH ARE DESIGNED AND WORN TO EFFECTIVELY KEEP THEIR HAIR FROM CONTACTING NON-PREPACKAGED FOOD, CLEAN EQUIPMENT, UTENSILS, LINENS, AND UNWRAPPED SINGLE-USE ARTICLES. FOOD EMPLOYEES SHALL WEAR CLEAN OUTER CLOTHING TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE USE ARTICLES.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source
Routine Inspection
Feb 20, 2025
Pass
9 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
FOUND A TRAY WITH RAW CHICKEN STORED ON A SHELF ABOVE PICKLES IN THE WALK IN COOLER. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED OR READY TO EAT FOOD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A PIECE OF CLOTHING, CIGARETTE BUTTS, A BROKEN PALLET AND TRASH DEBRIS ON THE FLOOR IN THE BACK OF THE BUILDING. [CA] KEEP THIS AREA FREE OF TRASH.
FOUND A JACKET AND A BACK PACK STORED ON THE SHELF NEXT TO FOOD ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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.
FOUND THE HOT WATER SYSTEM WITH BUILD UP OF RESIDUE AROUND THE BOTTOM. [CA] CLEAN THIS AREA MORE OFTEN.
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 THE PAPER TOWELS OUTSIDE THE WALL DISPENSER IN THE SECOND HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE THE PAPER TOWELS INSIDE THE WALL DISPENSER.
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.
FOUND THE LIDS OF THE TRASH DUMPSTER IN THE BACK WITH THE LIDS OPEN. [CA] KEEP THE LIDS CLOSED AT ALL TIMES TO DETER VERMIN FROM HARBORAGE.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE HOT WATER SYSTEM WITH A LEAK. [CA] REPAIR THE LEAK.
FOUND THE UNDER COUNTER REFRIGERATOR UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST THE REFRIGERATOR SO THAT IT CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: THE REFRIGERATOR WAS UNPLUGGED. THE MANAGER PLUGGED IT. THE AIR TEMPERATURE NOW READS 37F OK TO 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.
FOUND WHITE PASTE ON THE FLOOR IN THE WALK IN FREEZER. [CA] REMOVE THE PASTE AND KEEP THE FLOOR CLEAN.
THE FLOORS IN THE BACK AREA HAS TRASH DEBRIS. [CA] CLEAN THE BACK OF THE BUILDING.
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.
MISSING THE HAND WASH SIGNS IN THE RESTROOMS. [CA] PROVIDE THE HAND WASH SIGNS.
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.
FOUND THE SAUCES AND CHEESE AT 58F STORED IN THE UNDER COUNTER REFRIGERATOR FOR OVER 4 HOURS. FOUND THE SAUCES IN SQUEEZE CONTAINERS AT ROOM TEMPERATURE WITH A STICKER THAT SAYS IT SHALL BE DISCARDED AFTER 12 HOURS IF KEPT AT ROOM TEMPERATURE. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. IF USING TIME AS A PUBLIC HEALTH CONTROL, THE FOOD SHOULD BE DISCARDED AFTER 4 HRS OF BEING AT ROOM TEMPERATURE NOT 12 HOURS AS INDICATED ON THE STICKER. THE SQUEEZE CONTAINER SAUCES WERE RELOCATED TO THE WORKING REFRIGERATOR AS THE MANAGER STATED THEY WERE MADE 2 HOURS AGO.
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.