ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
May 5, 2026
Pass
2 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Wastewater from the mechanical dishwasher observed leaking from gaps in the openable door onto the floor during warewashing. Pool of water observed on the floor underneath the machine.
[CA] Liquid waste shall be disposed of through the approved plumbing system.
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.
Water at the mop sink measured 117F directly from the faucet.
[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 5, 2026 · Original Source
Routine Inspection
Oct 9, 2025
Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks test strips to test the applicable sanitizer concentration at the three compartment sink and in wiping cloth buckets.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
[COS] PIC left and returned with lactic acid 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Warmer in the middle of the kitchen preparation area is not capable of maintaining potentially hazardous foods at 135F or above. Ambient measured between 112F-126F.
[CA] Units intended for hot holding must be capable of maintaining potentially hazardous foods at or above 135F.
[COS] PIC turned up the temperature of the warmer. Employees agreed to monitor food inside via the use of a probe thermometer.
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.
1. Shrimp sandwiches measured 108F-125F while maintained in the upright warmer located directly in the middle of the preparation area in the kitchen. Per the PIC and employees, shrimp sandwiches had been cooked in the oven, and then placed into the warmer for the purpose of hot holding 1 hour prior. Ambient of the unit measured 112F-126F.
2. Large quantities of cut cantaloupe measured 64F-68F while maintained out of temperature control on the counter at the right side of the preparation area. Per staff, cantaloupe had been cut 45 minutes prior, and the usual practice is to place it into the two-door upright that is directly adjacent to the preparation area.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Shrimp sandwiches reheated to 165F. Cantaloupe relocated to the two-door upright.
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.
Sliced cheese measured 58F-61F while maintained in a plastic wrap-covered metal insert in the two-door upright at the right-side preparation area in the kitchen. Per the PIC and staff, cheese had been taken out of the unit, sliced, and then placed back into the unit 1 hour and 15 minutes prior.
[CA] PHF's prepared while in ambient air shall be cooled from to 41F within 4 hours.
When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] PIC removed plastic wrap 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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is properly following time as a public health control (TPHC) procedures, but lacks written SOP's.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[SA] TPHC form filled out with the PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Multiple instances observed where employees touched face or nose bare-handed, then put on gloves and handled food.
[CA] Gloves must be changed and hands must be 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.
[SA] PIC agreed to reinforce proper handwashing procedures with employees.
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.
Wastewater from the mechanical dishwasher observed to be discharging onto the floor through gaps in the openable door during warewashing. Pools of water observed on the floor underneath the mechanical dishwasher. Per the PIC, the dishwasher discharges water onto the floor if the items that are placed inside it are too large. PIC states that he is aware of the issue, and has trained his employees not to place large items inside.
[CA] Wastewater shall drain and be disposed of properly through the approved plumbing system.
[SA] PIC agreed to reinforce the requirement of not placing large items into the mechanical dishwasher to employees. Large items to be washed in the three compartment dishwashing sink via manual wash, rinse, sanitize.
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.