ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 8, 2026
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chlorine test strips to test concentration of sanitizer. [CA] Provide chlorine test strips.
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.
Measured a bag of rice holding at 46F in 2 door cold top for less than 4 hours. Observed rice not stored in cold inserts. [CA] Maintain all cold PHFs held at or below 41F.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lacking mop rack at mop sink. Observed several mopping equipment stored directly in mop sink. [CA] Install mop rack. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 8, 2026 · Original Source
Routine Inspection
Jun 10, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Found one house hold 1 door reach in (Magic Chef) refrigeration unit near cash register. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). [COS] Operator directed to discontinue using household refrigeration unit.
2. Found crates used to elevate food items off the floor in back prep area and middle prep area. [CA] Discontinue using crates, use approved shelving.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found bowls and cups without handles used to dispense bulk goods in food containers thoughout food facility. [CA] Provide scoops with handles to dispense bulk foods.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Measured chlorine concentration greater than 100ppm at sani bucket above 2 door reach in at cooks line. [CA] Maintain chlorine concentration at 100ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
1. Found food being prepped around/near/on warewash sink such as pasole and cheese. Observed soiled equipment in warewash sink. Observed no active cross contamination. [CA] All food prep shall occur at 1-compartment sink and/or prep table. [COS] Operator directed to relocate all food items.
2. Found an employee slicing vegetables on a cutting board that is placed over a trash bin. [CA] All prepping shall occur on prep table. Discontinue placing equipment over items such as trash bin. [COS] Operator directed to relocate to above 2 door reach in freezer counter.
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.
Major:
1. Measured the following PHFs holding between 58F - 63F sitting on hot insert (not on) for less than 4 hours: cheese with beans, cheese and beans.
2. Measured a bag of rice (yellow) holding at 52F in 2 door cold top for less than 4 hours.
[CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to another refrigeration unit.
Minor:
1. Measured bag of rice (orange) holding at 45F in 2 door cold top.
2. Measured a container of cheese holding at 49F on hot insert (not on) near cooks line.
Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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.
Found paper towel stored outside mounted dispenser at both hand wash station in prep area. [CA] Single-use sanitary towels shall be provided in dispensers.
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.