ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jul 30, 2026
Pass
1 recorded violation
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee working in the deli was observed touching raw food products and clean utensils without changing glove.
[CA] Employees must wash hand in between working with soiled utensils, raw food products, cleaning the preparation table, and touching clean utensils or ready to eat food products. Employee was told to wash hand and put on a new glove (COS).
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, Jul 30, 2026 · Original Source
Routine Inspection
Mar 4, 2026
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The quaternary ammonia sanitizer dispensing from the wall-mounted dispenser is low in concentration.
[CA] If quaternary ammonia is used to sanitize dishes, the quaternary ammonia sanitizer concentration must be maintained at 200 ppm.
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.
There was excessive water accumulation on the floor below the sinks.
[CA] Keep the floor areas dry and neat at all the time.
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.
The current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source
Routine Inspection
Jun 27, 2025
Pass
2 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drainpipe from the rotisserie chicken machine was immersed inside the floor sink.
[CA] To prevent possible backup of sewage, please provide at lease one inch air gap between the drainpipe and the floor sink.
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.
Some trash and food residue accumulation were observed inside the deli walk-in cooler.
[CA] Conduct a regular thorough cleaning of the floor areas.
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, Jun 27, 2025 · Original Source
Routine Inspection
Dec 20, 2024
Pass
4 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
There is a heavy leakage from the plumbing structure of the three compartment warewash sink.
[CA] Fix the leakage immediately.
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.
Freshly cooked rotisserie chicken on bags were measured between 125 oF and 130 oF on the preparation table. The chef said the were cooked less than half an hour ago.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef reheated the chicken to 16 oF (COS).
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
Some clean utensils were stored below the paper towel dispenser of the deli's handwash station.
[CA] Do not store any utensil below the soap or paper towel dispensers or on the handwash sink.
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.