SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 14, 2026
Pass
1 recorded violation
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Bread rack is not placed on top of casters or 6 inch elevation between food and ground was not provided.
[CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination
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, Sep 14, 2026 · Original Source
Routine Inspection
Oct 23, 2025
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Soap dispenser connected to high temp dish machine was severely leaking. Per Manager, a work order has been placed and the technician is scheduled to arrive today.
[CA]: Maintain equipment in good repair. Discontinue use of unit until it is properly working.
[SA]: Available 3 compartment sink with Quat sanitizer.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Routine Inspection
Oct 25, 2024
Pass
2 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands with gloves on.
[CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands.
[COS]: Employee re-wash hands prior to donning on gloves.
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.
High temperature dish machine did not reach 160F on equipment surface. First run measured at 83F, second run measured at 87F, and third run measured at 92F. No active ware-washing/sanitizing at the time of inspection.
[CA]: High temp dish machine must be capable of sanitizing the surface of utensils/equipment to at least 160F at all times. Discontinue use of unit until it is able to properly provide 160F of high temp sanitizer on utensil/equipment surface.
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.