ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 9, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Single towel dispenser located at hand sink next to prep line cooler is not properly functioning.
[CA]: Repair/replace single towel dispenser and ensure it is functioning properly at all times.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 9, 2026 · Original Source
Routine Inspection
Oct 23, 2024
Pass
4 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Multiple frozen raw meat thawing on prep table.
[CA]: Frozen food shall be thawed using the following approved methods:
-Under refrigeration that maintain the food temperature at 41F or below.
-Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below.
-In microwave oven as long as it is cooked immediately.
-As part of the cooking process
[COS]: Staff relocated frozen meat to walk in cooler.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION*
Pressurized cylinders under 3 comp not secured to a rigid structure.
[CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
*REPEAT VIOLATION*
Rice scoops stored in stagnant water that measured at 107F.
[CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing testing method (i.e. test strips) for Quat Ammonium sanitizer.
[CA]: Provide a testing method for Quat Ammonium sanitizer. Ensure 200 PPM of Quat Ammonium solution is maintained in sanitizer buckets and when conducting manual ware-washing and sanitizing.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler training for employees not provided.
[CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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.