ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
May 22, 2026
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water temperature at preparation sink measured 117F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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.
Official record from Santa Clara County Department of Environmental Health, May 22, 2026 · Original Source
Routine Inspection
Oct 21, 2025
Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured 75F in the handwash sink in the bathroom.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Large amounts of cooked chicken measured in the range of 113F-124F in two deep inserts of the steam table directly to the right of the cook-line. Per the PIC, they had been cooked less than 1 hour prior and placed into the steam table for hot holding in preparation for a large catering order.
Note: Proper internal cooking temperatures of chicken was verified.
[CA] Potentially hazardous foods shall be hot held at 135F or above to prevent the growth of bacteria. Ensure that steam table inserts are not overfilled.
[SA] All chicken in the steam table to be served or discarded within the next 3 hours (by 2:00 PM). PIC agreed to monitor the temperature of foods within the steam table using the available probe thermometer.
____________
Minor violation:
Sliced tomatoes and feta cheese measured 49F in the left-side cold hold table at the front counter. Tomato salad measured 49F in the right-side cold hold table at the front counter. Per the PIC, all listed foods had been taken out of the walk-in cooler less than 1 hour prior.
[CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria.
[SA] Sliced tomatoes, tomato salad, and feta cheese to be served or discarded by 2:00 PM (4 hours elapsed).
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.
Raw, plastic packaged beef stored in direct contact with a box of parsley 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Heavy accumulation of black buildup and old food debris on table-mounted can opener in the back kitchen area.
[CA] Clean and sanitize food contact surfaces regularly to prevent buildup and subsequent contamination of food.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling skewers of raw chicken with gloved hands, placed them on the stove to cook, donned new gloves, and then proceeded to handle/chop cooked, ready-to eat chicken.
Employee observed scratching face with gloved hands, then resumed food preparation without changing gloves or washing hands.
[CA] Gloves must be changed and hands must be properly washed in all of the following scenarios:
(1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled EQUIPMENT or UTENSILs.
(7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when
changing tasks.
(8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD.
(9) Before initially donning gloves for working with FOOD.
(10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service
area.
(11) After engaging in other activities that contaminate the hands.
[COS] Employees changed gloves and properly washed hands.
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.
Handwash in the back kitchen (near the three compartment dishwashing sink) observed to be completely obstructed by two trash cans, and lacked paper towels in its wall mounted dispenser.
Note: Additional available, properly stocked handwash sink located nearby in the front kitchen area (adjacent to the cook-line). Employees observed utilizing the front handwash sink.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Obstructions removed. Paper towels restocked.
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.