ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Mar 18, 2025
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water at warewash machine measured at 91F after being run several times. [CA] Repair machine to ensure hot water reaches a minimum of 160F for proper sanitization. Continue using manual warewashing techniques until warewash machine can be 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.
Official record from Santa Clara County Department of Environmental Health, Mar 18, 2025 · Original Source
Routine Inspection
Mar 14, 2025
Conditional Pass
6 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Both handwash sinks in kitchen did not have soap. Per PIC, he stated the staff gets soap from a gallon jug with a screw top. [CA] Ensure soap and paper towels are stocked in functional dispensers at all times. [COS] PIC will find a pump soap as a suitable alternative until the dispenser can be fixed.
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.
The 3 compartment warewash sink does not function. The hot water in the warewash machine measured at 135F after being run 4x. [CA] Ensure hot water reaches a minimum of 160F. [SA] Facility may use the 3 compartment prep sink for manual warewashing until the 3 comp and mechanical warewash machine are fixed.
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.
FRP is splitting from wall (across from warewash machine). [CA] Repair wall and maintain in good condition.
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.
Hot water at food prep sink measured at 110F. [CA] Provide hot water at a minimum of 120F at food prep sinks and 3 comp sinks.
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.
Observed several dead gnats in bulk sugar bin. [CA] Keep food protected and safe. [COS] PIC voluntarily discarded the sugar.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC and FHC not available for review during time of inspection.
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.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.