SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Dec 12, 2025
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Rear hand sink did not have single use towels in the dispenser. Nearby hand sink with hand soap and single use towels observed.
[CA]: All hand sink stations shall be equipped with hand soap and single use towels in dispensers.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 12, 2025 · Original Source
Routine Inspection
Nov 1, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
-At the front open display case (left side), tomato mozzarella, turkey provolone, and grilled cheese sandwiches measured between 44F - 48F. Ambient temperature of unit measured at 49F. Per Manager, food items were placed in the unit approximately 3.8 hours prior to measurement. Temperature log for unit states ambient temperature rise to 61.2F began at 9:49 AM. Manager stated unit usually warms up when overstacked with sandwiches/food.
-At the under counter cooler (top 3 shelves) closest to the office, double smoked bacon, sausage egg and cheddar, and bacon & gouda sandwiches measured between 44F - 50F. Ambient temperature of unit measured at 52F. Manager stated food items were placed in the unit approximately 3.9 hours prior to measurement. Temperature log for unit states ambient temperature rise to 41.5 F began at 9:44 AM.
[CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue overstacking food in units. Periodically monitor internal temperature of PHFs.
[COS]: PHFs were relocated to 1 door reach in unit to rapidly cool down. Specialist verified temperature of PHFs were brought down to 41F or below. Front open display case ambient temperature decreased to 38F.
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.