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
Routine Inspection
May 21, 2026
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the back kitchen lacked soap in wall mounted dispenser.
*Note: Additional hand sink stocked with soap was available nearby
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
Blackened ranch and buttermilk ranch measured 52F, and sliced cheese measured 48F while maintained in the upper inserts of the prep cooler in the main kitchen area. Ambient of the upper inserts measured 50F, and ambient of the lower portion of the unit measured 41F. Per staff, items had been relocated to the unit earlier this morning, approximately 45 minutes prior.
Blackened ranch and buttermilk ranch measured between 46F and 47F while maintained in the upright "biscuit" cooler at the entrance to the kitchen. Ambient of the unit measured 46F via probe. Per staff, items had been maintained in the unit overnight.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Potentially hazardous foods in the prep cooler relocated to the lower portion of the unit. Blackened ranch and buttermilk ranch in the upright cooler were voluntarily discarded.
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.
*REPEAT VIOLATION*
Floor sink at the front service line (that the soda machine and ice bin drain into) observed nearly completely full of wastewater. Per staff, they have been having issues with the plumbing backing up. No active overflow observed at time of inspection.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. Keep all avenues of liquid waste removal unobstructed and fully usable at all times that the facility is in operation.
*Note: Spoke with the owner via phone. Owner states that he will have a technician come out and snake the floor sink within the next few hours.
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.
4+ flies observed in the back kitchen area. 2+ flies observed at the cook-line, near the dredging station.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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.
Water measured at 117F maximum at the preparation sink at the time of inspection.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Official record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source
Routine Inspection
Oct 8, 2025
Pass
7 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Raw chicken observed to be thawing in 10+ yellow bags while maintained in ambient air on top of the prep sink and prep sink drainboard. [Minor thawing leading to Major holding violation]. Per an employee, chicken had been taken out of a refrigerator 1 hour prior to thaw. PIC arrived on-site and stated that this is not the usual practice; Facility has procedures in place that require thawing the chicken under refrigeration.
[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.
[COS] Raw chicken relocated to an upright cooler to thaw.
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.
Floor sink that the prep sink discharges into observed to clogged and completely full of wastewater. No overflow observed. Per an employee, they have been having problems with this floor sink clogging as of recently.
Note: Facility can function without the use of the prep sink, as thawing of the chicken may be conducted under refrigeration.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. Ensure that liquid waste is disposed of properly. Keep all avenues of liquid waste removal unobstructed and fully usable at all times that the facility is in operation.
[COS] Employee snaked floor sink. Floor sink unclogged.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee grabbed a piece of raw chicken out of the three compartment dishwashing sink and attempted to switch tasks prior to intervention.
Employee observed handling raw chicken, changed gloves, then handled fried, ready-to-eat chicken.
[CA] Gloves must be changed and hands must be properly washed in the following scenarios:
(1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean
EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled EQUIPMENT or UTENSILs.
(7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent
cross-contamination when
changing tasks.
(8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD.
(9) Before initially donning gloves for working with FOOD.
(10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service
area.
(11) After engaging in other activities that contaminate the hands.
[COS] Employees changed gloves and properly washed hands.
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.
Facility does not replace or wash the tub that is used for dredging chicken at least every 4 hours. Dried bits of chicken observed in the flour and on the sides of the container. Per staff, the flour used for dredging is sifted/filtered often.
[CA] Food contact surfaces that are in contact with raw, potentially hazardous foods shall be properly washed, rinsed, and sanitized at minimum ever 4 hours to prevent the growth of bacteria.
[COS] Tub taken over to the three compartment dishwashing sink to be properly washed, rinsed, and sanitized.
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.
Raw chicken measured 50F-54F while thawing in 10+ yellow bags while maintained in ambient air on top of the prep sink and prep sink drainboard. [Minor thawing leading to Major holding violation]. Per an employee, chicken had been taken out of a refrigerator 1 hour prior to thaw. PIC arrived on-site and stated that this is not the usual practice; Facility has procedures in place that require thawing the chicken under refrigeration.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Bags of raw chicken relocated to upright cooler.
_____________
Minor violations:
Ranch sauce measured 49F in the upright cooler to the right of the kitchen entrance. Per the PIC, this is the cooler where potentially hazardous sauces (ranch, Blacken Ranch dip) are stored.
Sliced cheese measured 41F-49F while filled over the fill-limit in the left-most upper insert of the prep unit across from the aforementioned upright.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Operator agreed to take the temperature of potentially hazardous sauces inside the unit. If temperature does not decrease, operator agreed to move sauces to other, working unit and call a refrigerator technician. Employee elected to discard cheese.
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.
Packaged sandwich buns stored on several layers of plastic carts, with upside down plastic cart on top of the packaged buns. Cart wheels of the upside down plastic cart observed to have accumulation of dirt/dust/debris. Dust/debris observed on the sides of the plastic carts used to store sandwich buns.
[CA] Nonfood contact surfaces shall be maintained clean to prevent contamination.
Accumulation of food on the sides/undersides, and in crevices of equipment at the cook-line.
[CA] Maintain nonfood contact surfaces clean to prevent the attraction of vermin.
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.
Trash can in the back kitchen area observed to be in direct contact with plastic racks full of packaged sandwich buns.
[CA] Food shall be separated and proceed to prevent contamination. Keep trash can away from food intended for consumption.
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, Oct 8, 2025 · Original Source
Routine Inspection
Oct 25, 2024
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Couple of dead cockroaches were observed below the front serving counter.
[CA] Eliminate cockroaches by a legal method and conduct a thorough regular cleaning of the floor area and the floor sinks.
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.