Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 26, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured onion rings placed in warming drawer at 110F. Per employee, onion rings were cooked less than 30 minutes prior to temperature measurement. The warming drawer was not turned on. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Onion rings will be served within game service, or within 4 hours from time of initial removal from temperature. The warming drawer was turned on during inspection. PIC to discuss implementation of TPHC.
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 26, 2026 · Original Source
Routine Inspection
Mar 15, 2026
Pass
2 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed no time markings for the boba stored on the preparation counter at ambient temperatures. Per PIC, boba was cooked 30 minutes prior to temperature measurement. [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. [COS] Employee added time markings to the container of boba per TPHC procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working utensils stored in standing water measuring at 110F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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, Mar 15, 2026 · Original Source
Routine Inspection
Dec 14, 2024
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The ice scoop for the ice machine was stored on unclean surface.
[CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
Compressed gas cylinders used for the soda dispenser were not chained to a secure stand.
[CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
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.
Couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
There was very low sanitizer concentration on one of the sanitizer buckets.
[CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
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.
Some of the ceiling panels back in the kitchen area are misplaced.
[CA] Seal the ceiling panel immediately.
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.