ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Sep 15, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a singular dead cockroach in the overhead light fixture in the dry storage room.
*No other evidence of cockroach activity observed*
Pest control service report conducted by Ecolab on 09/08/2026 was provided for review.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
Maintain facility free of vermin. Contact pest control services for additional treatments if additional activity is observed.
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, Sep 15, 2026 · Original Source
Routine Inspection
Sep 8, 2026
Conditional Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the middle-upright warmer to the right of the ice machine, a bowl of uncanned baked beans measured 85F. Observed the temperature setting of the warmer set to low. Per an employee, he had heated and placed the beans into the unit at 8:40AM, less than 2 hours prior elapsed.
In the walk-in cooler, on a rolling speedrack, numerous burritos measured between 67F and 70F while maintained on sheet pans. Per the kitchen manager, the burritos had still been partially frozen, so they had left them in ambient for two hours this morning to allow them to fully thaw out.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Instructed employee to reheat beans to 165F and place back into hot holding. Temperature setting of the warmer was turned up. Instructed employees to reheat burritos to 165F and place into hot holding.
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.
In the dry storage room, observed two cans of tomatillos with denting along the hermetic seal.
[CA] Canned foods with denting along the hermetic seal shall be immediately removed from use.
[COS] Cans of tomatillos were discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed two dead cockroaches on the floor in the dry storage room.
Kitchen manager provided the most recent pest control service report, conducted by Ecolab on August 18th, which noted no vermin sightings.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed an opened employee beverage maintained in an area of food preparation.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Observed yellowish slime-like buildup on the interior panel of the ice machine.
[CA] Ensure that ice machine is emptied, cleaned, and sanitized at a rate frequent enough to preclude organic buildup.
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.
Time as a public health control; procedures & records
Inspector’s notes
In the alto sham second to the left, 15 pork rib sandwiches measured between 121F and 123F. Per staff, items are subjected to time as a public health control; Staff were able to show TPHC procedures taped to refrigeration units at the center of the kitchen. However, on the time/temperature logs and per the kitchen manager, observed pork rib sandwiches were initially removed from the oven at 7AM this morning. Per the kitchen manager, lunch service does not begin until 12:10 PM, and ends at 12:40 PM. Current time of inspection was 10:54 AM, 3 hours and 54 minutes elapsed since initially leaving temperature control.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] 15 pork rib sandwiches were voluntarily condemned and discarded due to improper use of time as a public health control.
*Notes: Discussed with kitchen manager; If potentially hazardous foods are capable of being maintained at 135F or above in the alto shaam hot-holding drawer units, then facility may opt instead to subject them solely to temperature control. If facility elects to continue utilizing time as a public health control (4-hour rule), potentially hazardous foods may not be initially removed from temperature control earlier than 8:40 AM, given that lunch service ends at 12:40 PM (4 total hours).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee drinking uncovered personal beverage (while in the area designated for employee items), then walked back to the kitchen area and attempted to resume handling food before being stopped. When instructed to wash hands, employee proceeded to rinse hands without using soap.
Observed the same employee opening the back door to the facility, stacking up plastic pallets, then opened the door, proceeded back into the facility, then attempted to handle a bag of bread buns before being stopped.
[CA] Employees shall wash their hands 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.
Or (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] Instructed employee to de-glove and properly wash hands using soap.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Provided quaternary ammonium test strips are expired.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, Sep 8, 2026 · Original Source
Routine Inspection
Feb 25, 2026
Pass
4 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed opened beverages stored in areas of food preparation.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Utilize cups with lids and straws.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Observed staff during active ware washing soak utensil in sanitizer and then rinsed utensils prior to air drying.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Discontinue rinsing utensils after the sanitizing step.
[COS] Instructed staff to soak bowl in sanitizer for minimum 60 seconds prior to air drying.
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
Staff's cellphone and personal bag stored in areas of food preparation and/or food storage.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
Missing ceiling panel in the middle of the kitchen.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Replace ceiling panel.
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.