ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Aug 18, 2026
Pass
2 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
[REPEAT VIOLATION]
Food safety manager's certificate was unavailable upon request.
[CA] Ensure a valid food safety manager's certificate is obtained and available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
[REPEAT VIOLATION]
Observed a cloth used to cover bread.
[CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.
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, Aug 18, 2026 · Original Source
Routine Inspection
Sep 26, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a cloth touching bread on bread counter. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Quaternary ammnoium in sanitizer bucket measured at 0 ppm.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] Employee refilled the bucket and it measured at 200 ppm.
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.
Measured roast beef at 44F, sliced salami at 46F and sliced turkey at 48F. Per PIC, these items were restocked from under counter refrigerator less than 30 min ago and top insert was left open for some time and containers may have been left on table for few minutes while restocking. .
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC is maintaining the top insert closed to cool PHFs to 41 or below. Final temperature measured at 41F below at the end of the inspection.
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, 2025 · Original Source
Follow-Up Inspection
Nov 13, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source
Routine Inspection
Nov 5, 2024
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In sandwich prep unit #1 -
Measured cheese at 53F in top insert and at 49F in under counter unit.
Measured sliced tomatoes at 50F in top insert.
Per PIC, tomatoes were cut at 9:30 AM, sliced cheese was brought from back refrigerator this morning. Per PIC, the unit is leaking water and work order has been put in.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing PHFs in this unit until it is repaired.
[COS] PIC transferred the PHFs to sandwich prep unit #2 to cool down to 41F or below.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature for sandwich prep unit #1 measured at 48F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the refrigerator unit.
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.