Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Mar 12, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured one container of cooked boneless chicken in the lower drawer cooler in the compartment adjacent to the deep fryer. The PIC stated the chicken was relocated to this unit from the walk in cooler approximately 1 hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] The chicken was relocated to the walk in cooler to rapidly cool to 41F. It was discussed at this time to ensure that the drawer unit is fully closed and non-potentially hazardous foods can be placed in the inserts closer to deep fryer/heat source. Other foods within the unit measured at 41F or below. Continue monitoring the foods in the unit and gaskets of the drawer to ensure all PHF are maintained at 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, linens: Proper storage and use
Inspector’s notes
1. Observed the CO2 cylinders unsecured near the front hand washing sink.
[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
2. Observed a knife wedged between the preparation table and preparation cooler.
[CA] Ensure all equipment and utensils are stored in a sanitary manner to prevent cross 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.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Follow-Up Inspection
Feb 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source
Routine Inspection
Feb 11, 2026
Conditional Pass
6 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw bacon was found stored above ready to eat foods in the walk in cooler.
[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.
[COS] PIC moved the bacon.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
1. Repeat Violation: Chicken subject to 30 minutes of TPHC were observed to not have the timer on. Per cook, they had cooked it about 15 minutes prior.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
[SA] Inspector measured chicken to be at 140F. Staff were instructed to discard chicken after 15 minutes to comply with facility's TPHC written procedures.
2. Repeat Violation: Staff were observed placing a new batch of tenders onto a tray of chicken that was already time marked. Timers are set for 30 minutes.
[CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control.
[SA] The batch of chicken was used first as their TPHC procedure is for 30 minutes only. Discussed with manager to not commingle different batches of chicken.
3. Facility could not provided written procedures for their TPHC.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Chicken nuggets were found measuring at 70F on a wire rack near the fryer. Staff were unaware how long the chicken nuggets had been there.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Chicken nuggets were discarded. See VC&D report.
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, linens: Proper storage and use
Inspector’s notes
1. Scooper handle of final dredge flour was in contact with flour.
Note: Flour is scooped by employee assigned to frying chicken. Gloves are changed frequently, but not washed as task does not change. Ensure to wash hands and change gloves prior to changing tasks such as filling up dredging station.
2. Scooper for the wasabi aioli in the walk in cooler was completely submerged.
[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.
Sanitizer at the three compartment sink dispenser is not dispensing at the right concentration. Sanitizer solution was measured at 0 PPM.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[SA] Facility to sanitize dishes using their upright high temperature dishwasher until the dispenser is 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.
The hot water valve at the handwash station nearest to the fryers was turned off.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
[COS] PIC was able to turn the hot water valve back on.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source
Routine Inspection
Apr 25, 2025
Pass
4 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
1. Chicken subject to 30 minutes of TPHC were observed to not have the timer on.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
[SA] Inspector observed one batch of chicken be removed from the fryer and instructed the timer for 30 minutes be started. The other batch was discarded.
2. Staff were observed moving extra tenders from one tray of chicken time marked with a timer to a different tray with a different timer. Timers are set for 30 minutes.
[CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control.
[SA] The batch of chicken was used first as their TPHC procedure is for 30 minutes only. Discussed with manager to not commingle different batches of chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Kitchen staff were observed changing gloves without washing hands. When asked what they were going to do, staff stated they were going to remove the cooked chicken from the basket and place it on the tray for TPHC. Staff were observed about to touch the cooked chicken to make sure it was not stacked on the tray. Staff was previously observed battering and frying raw chicken.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] Inspector instructed them to wash their hands. Discussed with manager alternatives to changing gloves and washing hands such as using a secondary barrier, a utensil (ex: tongs), or having a different employee handle the cooked chicken.
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.
1. Soda dispenser nozzles have an accumulation of dried food debris.
[CA] Ensure to maintain food contact surfaces of equipment clean and sanitized.
2. The dishwasher measured at 148°F for the first cyle, 156°F for the second cycle and 161°F for the last cycle.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Ensure to verify dishwasher rinsing temperature prior to use.
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.