ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 27, 2025
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed carrots and peppers in uncovered shallow container at 116F cooling without rapid cooling equipment. Food was just prepared (less than 1 hour). [CA] Cool foods rapidly by using an ice bath. [COS] Ice bath provided.
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, Aug 27, 2025 · Original Source
Routine Inspection
Nov 5, 2024
Pass
5 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured a large container of teriyaki sauce in walk in cooler between 50F-51F that was made yesterday.
[CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Dishwasher measured at 0 ppm chlorine.
[CA] A minimum of 50 ppm chlorine is required for the dishwasher. Repair unit and manually sanitize at the 3 compartment sink at 100 ppm chlorine until unit is fixed. {COS] Unit was rechecked at end of inspection and measured at 50 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 cooked broccoli at 45F and cooked carrots at 44F in prep station across from cookline. [CA] Potentially hazardous foods shall be held at or below 41 or above 135°F.
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.
Observed several fruit flies (6-10) in the back prep area. [CA] Eliminate the fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed a broom and dust pan located in front of the hand sink next to the front prep/cookline. [CA] Keep hand sink unobstructed at all times. [COS].
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.