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
Aug 12, 2026
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient air temperature of the upright display fridge at 50 F and the front prep fridge at 46 F- 52 F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Contact inspector for a follow-up inspection when units have been repaired or replaced.
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.
1. Measured shredded cheeses at 47 F to 52 F within the open front display refrigerator.
2. Measured PHF's within the front open top preparation refrigerator at 46 F to 52 F (corn, tofu, boiled egg, cut tomatoes, black beans, steamed veggies).
3. Measured sliced cheese and tomatoes at 46 F within the cook line preparation refrigerator.
PIC stated that multiple items were placed within the units 2 hours prior. Some items were stored within the unit overnight.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF's placed within the unit greater than 2 hours prior were voluntarily condemned and discarded.
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.
The customer restroom lacked a supply of toilet paper.
[CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
[COS] Toilet paper refilled.
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.
The health permit is not posted in public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility within public view.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2026 · Original Source
Follow-Up Inspection
Jun 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 5, 2025 · Original Source
Routine Inspection
May 22, 2025
Pass
8 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the final hot water sanitizing rinse at 137 F in the warewashing machine (not in use at the time of inspection).
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
[COS] Manually sanitize all wares within the three compartment sink until machine has been repaired.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The use of garbage bags to directly stored bread crumbs within the freezer.
[CA] Discontinue the use of garbage bags to store food. Use food grade bags or containers.
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
Food safety manager certificate is not available.
[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.
Fryer oil boxes stored outside on the ground of the chemical storage room.
[CA] Food or food related equipment shall be stored in approved locations. Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient air temperature of the two door sandwich preparation refrigerator at 52 F and the four drawer open top preparation refrigerator at 49 F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Raw shell eggs stored above ready to eat foods within the walk in fridge.
[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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks a measuring device to test the final high temperature sanitizing rinse of the warewashing machine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
At the preparation line warmer:
Measured fish at 114 F and beef at 118 F. PIC stated the items were removed from cooking 30 minutes prior.
In the 2 door sandwich preparation refrigerator:
Measured fresh cheese at 52 F and assorted cream based sauces at 57 F. Ambient temperature of the unit measured at 50 F. Cook stated that items were placed within the unit from the walk in refrigerator 2 hours prior.
Stored on a shelf above the flat top grill at the cook line:
Measured mashed potatoes at 110 F, soup at 105 F and cooked steak at 115 F. Chef stated that the items were cooked at 10am or later.
Within the cook line 4 drawer open top preparation refrigerator:
Measured PHF's (see measured observations) at 46 F in the lower portion of the unit, to 53 F on the upper portion of the unit.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items at the preparation line warmer and cook line stove top were time marked with a start and discard time.
The cook line preparation refrigerator ambient temperatures were decreased to less than 41 F or below.
PHF's within the 2 door preparation fridge were relocated to an alternate unit to be cooled to and held at 41 F or below.
Submit TPHC produces for review and approval. TPHC packet emailed to facility.
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.