More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 24, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sliced tomatoes and sliced cheese measured 45F at the burger station across from the cooks line in a shallow ice bath.
Chorizo measured 46F, and roasted tomatoes measured 49F at the salad bar prep fridge.
Per PIC, these items were prepared 30 minutes prior for lunch service.
[CA] Ensure that all potentially hazardous foods are held below 41F or above 135F. If using ice bath to cold hold, ensure that ice covers the entire height of the food storage container. If cold holding food in a prep fridge, ensure that food storage container is not blocked on the top or bottom to allow sufficient air flow to cool effectively.
[COS] Operator added ice to the ice bath and submerged tomatoes and cheese. Operator relocated chorizo and roasted tomatoes to under prep fridge cooler to rapidly cool.
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, Sep 24, 2026 · Original Source
Follow-Up Inspection
May 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 1, 2025 · Original Source
Routine Inspection
Apr 28, 2025
Conditional Pass
4 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Box of cut melon and salad with cut tomatoes observed to be kept at room temperature under prep table at pick up area. Per operator, all items are kept out during service and then returned to cooler at the end of service area. Cut melons measured to be 41F.
[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. Once PHFs are not long in temperature control and enter TPHC, facility may not return food back into temperature and PHFs shall be discarded.
[COS] Employee labeled food with time and shall be instructed to discard salads and cut melon left out at the end of lunch. (11:30AM - 2:00PM). Facility shall admend TPHC policy to include the salads and cut fruit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1) Food at spot light station across from dinning area observed to be within reach of customers with no lids or sneeze guard.
2) Candy at free snack bar observed to be available in large bowl.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility has set up separate service area in other side of the dining area away by door into courtyard. Service area observed to have employee dispensing open food and no handwash sink observed near by. Next nearest handwash stations are located next to doors to kitchen. Per operator cart is not a daily food operation. Facility shall serve food from back kitchen area where handwash sink is easily accessible. [CA] When providing open foods, food facility shall have fully stocked handwash facility near by easily accessible to employees. [COS] Facility may obtain satellite facility permit for station, for more information see EHinfo.org for submittal requirements.
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.