ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Oct 8, 2025
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed containers with handles and cups being used as scoops. [CA] If the scoop is going to be kept in the food bin then it must be a scoop with a handle and stored with the handle not touching the food inside. [COS] The cups and container were removed.
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.
The water reached 110 degrees F. [CA] The hot water must reach 120 degrees F minimum. [COS] After turning it higher the water reached 120 degrees F.
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, Oct 8, 2025 · Original Source
Routine Inspection
May 30, 2025
Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There are no test strips in the facility. [CA] Provide test strips to monitor that the concentration of sanitizer is at 100ppm chlorine for the towels. [COS] The owner showed me that she remembered where the test strips were at the end of the inspection.
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.
Observed the cheese at 50 degrees F in the prep refrigerator. [CA] The food in the prep unit must be kept at 41 degrees F maximum. The cheese was thrown away. The fish and taquitos and pico de gallo were first at around 47 degrees F and then rechecked at 44 and 43 degrees F. The cheese was thrown away by the owner since it was at 50 degrees F and was in there the longest according to the owner. According to the owner the refrgierator will be adjusted. Be sure all food is able to be held at 41 degrees F maximum and discontinue using it if unable to hold food at 41 degrees F. Replace the missing thermometer to make sure it is able to hold food at 41 degrees F maximum.
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.
There was not a thermometer in the prep unit. [CA] Be sure that every refrigerator has a thermometer. [COS] The owner placed a thermometer in the 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.
Observed wiping towels on kitchen table tops. [CA] They must be kept in sanitizer between each use. [COS] The sanitizer bucket was made together with the owner.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light in the walk in refrigerator is very dim. [CA] Lighting must be brighter. [COS] The owner changed the light bulb at the end of the inspection and it is now less dim.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.