ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Nov 19, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Macaroni and Cheese in the steam table measured between 110-120F.
Note: The steam table has the temperature control knob on the side facing the students. Per PIC students occasionally turn the steam table off and the facility discards the macaroni once they notice.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure to prevent tampering with equipment. Recommend repositioning equipment or blocking access to the control.
[COS] PIC placed the item on 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, Nov 19, 2025 · Original Source
Routine Inspection
Apr 9, 2025
Pass
5 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The faucet of the three compartment sink does not fully shut off and is leaking.
[CA] Maintain all plumbing fixtures in good repair.
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.
Two large containers holding spice mixes were unlabeled.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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
The rice spoon handle was in direct contact with rice.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
In the walk in cooler raw shelled eggs were found stored above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The ware washing room has an accumulation of water on the floor from the conveyor dishwasher leaking.
[CA] Ensure to maintain the floors of the facility clean and dry.
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.