Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
May 5, 2026
Pass
4 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station in the front of the facility and restrooms has soap dispensers that are not operational at the time of inspection.
[CA] Fix the mounted soap dispensers at all hand wash stations.
[SA] Hand pump soap dispensers are next to hand wash stations.
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.
Bulk containers in the back of the facility are not labeled properly.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Dust build up noted on the fan guards of the walk in.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal belongings (jacket) noted within the dry storage area in the back of the facility.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Move to employee lockers.
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 5, 2026 · Original Source
Follow-Up Inspection
Jul 9, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured temperatures of multiple foods in the right large prep unit to be 48 - 51F. PIC stated foods had been held since 11am today (approximately 2 hours prior).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Foods were moved to the walk-in refrigerator.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Routine Inspection
Jul 8, 2025
Conditional Pass
8 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw meats thawing in standing water in the 3-compartment sink.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods:
1) Under refrigeration
2) Completely submerged under cold running water of sufficient velocity to flush loose particles
3) In a microwave oven
4) During the cooking process
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.
Observed sewage backup in the center floor drain in the kitchen. The 3-compartment sink had been full of water and was emptied all at once; per PIC, draining a large amount of water at one time caused the sewage backup, and the facility has been aware of a plumbing issue and has contacted the landlord.
(Facility has another 2-compartment warewashing sink that is attached to a mechanical dishwasher.)
[CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. FACILITY SHALL NOT OPERATE WHILE THERE IS AN ACTIVE SEWAGE BACKUP.
[SA] The sewage backup stopped after the water stopped running. The 3-compartment sink and the nearby handsink were turned on for a couple of minutes and no more sewage backup was observed. Employee mopped and cleaned the affected area.
Clean and sanitize the affected area with 100ppm chlorine or 200ppm quaternary ammonia. A plumber must service the facility and address the problem by end of day today, and proof of plumbing service must be emailed to mindy.nguyen@deh.sccgov.org . Failure to comply may result in enforcement action, including facility closure.
A follow-up inspection will be conducted within 24 hours to assess compliance. Consulted supervisor P. Mark.
Note: PIC stated that during today's inspection, the 3-compartment sink was filled and emptied again, and no sewage backup was observed. A plumber must still service the facility before the follow-up inspection tomorrow.
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.
1) Observed black mold-like substance on the white panel inside the ice machine.
[CA] Keep ice machine clean.
2) Measured chlorine in dishwasher to be 25ppm. Dishwasher was being actively used.
[CA] Sanitize dishes in 50ppm chlorine. Repair dishwasher.
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.
1) Observed large garbage bin in front of handsink in the warewashing area.
2) Observed bucket in front of rear kitchen handsink.
3) At the front beverage prep handsink: observed clean equipment stored adjacent to handsink.
[CA] Do not obstruct handsinks. Move clean equipment away from handsinks to prevent contamination when handwashing.
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.
Observed accumulation of food debris on floor under cooking equipment and in the floor sink under the prep sink under the hood.
[CA] Keep floors clean.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The plumbing connected to the 3-compartment sink was not sufficient/in good working condition (see violation K22 above).
[CA] Repair plumbing and maintain in good working condition.
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.
In the main kitchen prep area, on and inside prep units, measured internal temperature of multiple PHFs to be 47 - 53F: shredded cheese, hot dogs, cooked potatoes, spam, pooled eggs, raw chicken, fish ball, raw beef.
Near the cookline, inside a metal pan with a lid: measured internal temperature of cooked pork to be 116F.
PIC stated foods had been held since 11 or 11:30am today (less than 2 hours prior).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[SA] Some foods will be served before the 4-hour time mark today. The large prep unit's temperature was adjusted to be colder.
*REPEAT VIOLATION*
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.