More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
May 27, 2026
Pass
3 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Found several expired food handlers card. [CA] Renew food handlers card.
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.
Measured the following PHFs holding between 46F - 47F in 3 door cold top/1 door reach in/walk-in for less than 4 hours: sliced turkey, sliced pastrami and shredded cheese. [CA] Maintain all PHFs cold held at or below 41F.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found a loose CO2 tank on rack in front of walk-in-cooler. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Santa Clara County Department of Environmental Health, May 27, 2026 · Original Source
Follow-Up Inspection
Jul 9, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Routine Inspection
Jul 3, 2025
Conditional Pass
5 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Found soap dispenser inoperable at the ONLY hand wash station in back prep area. [CA] Ensure soap dispenser is operational at all times. [COS] Operator directed to change battery of soap dispenser and/or provide a soap bottle.
2. Found both cold/hot water valve off at the hand wash station in back prep area. Employees are aware that water valves are off, however no sign indicate hand wash station inoperable. [CA] Ensure both cold/hot water valve is on at all times. [SA] Operator demonstrated that cold/hot water valve is functional, however due to a leak, water valves were off. Operator directed to post a sign telling employees to temporary use warewash station to wash hands until repairs are made to hand wash station.
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.
Found a few flies near sandwich prep units. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Major: Measured container of diced chicken holding at 60F on counter top. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to refrigeration unit.
Minor: Measured the following PHFs holding between 45F - 46F in 3 door cold top (left) for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found cold/hot water valve off at hand wash station at back prep station.
2. Found cold water valve at 1-compartment sink.
[CA] Ensure cold/hot water valve is turned on during hours of operation.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found one loose CO2 tank in front of walk-in-cooler. [CA] Secure CO2 tank to rigid structures to prevent any accidental discharge.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.