Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Dec 8, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed improper cooling in the following areas:
1. In the back prep area, in the 2 door reach in refrigerator, measured a covered container with two cooked whole turkey at 122F and 131F. In the same refrigerator, measured cooked vegetables for salsa at 95F. Per operator, turkey was prepared about 2 hours prior, and cooked vegetables for salsa prepared at 9:00am.
2. At the front counter service area, next to the soup warming unit, in the 2 door prep unit, measured cooked shredded chicken at 85F. Per operator, cooked shredded chicken was prepared at 10:00am.
[CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using ice paddles; separated into smaller portions; using shallow containers; and/or using rapid cooling technology.
[SA] Operator discarded containers of shredded chicken, and cooked vegetables for salsa. Operator placed cooked whole turkey into a container of ice with direct contact to facilitate RAPID cooling.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 8, 2025 · Original Source
Routine Inspection
Nov 27, 2024
Pass
4 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer at 0 PPM. [CA] Ensure all utensils and equipment are properly cleaned and sanitized with an applicable sanitizer such as chlorine at 50 PPM (in warewash machine), or chlorine sanitizer at 100 PPM (manual warewash), or quaternary ammonium sanitizer at 200 PPM (manual warewash). [COS] Operator replaced container of chlorine sanitizer for the warewash machine and remeasured at 50 PPM.
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 accumulation of debris below and around the warewash machine. [CA] Ensure floors are frequently cleaned and maintained to prevent possible harborage 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.
At the front counter, at the 2 door sandwich prep unit, measured containers of cooked zucchini, caramelized onions, and roasted peppers at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved containers of cooked zucchini, caramelized onions, and roasted peppers to undercounter refrigeration to facilitate proper holding temperatures.
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.
In the back prep area, in the 2 door reach in refrigerator, measured two sealed containers of cooked chicken at 108F. Per operator, cooked chicken was prepared about 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; leaving shallow containers uncovered; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator placed containers of cooked chicken in an ice bath; and moved into refrigeration to facilitate rapid cooling.
At the front counter, in the 2 door sandwich prep unit, measured a container of scrambled eggs at 78F. Per operator, scrambled eggs was prepared about 2 hours prior. [SA] Operator placed container of scrambled eggs in an ice bath to facilitate rapid cooling.
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.