ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Mar 16, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of single-use paper towels for handwash sink located nearest the front counter. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to readily wash their hands when required.
[COS] Employee refilled the paper towel dispenser.
Multiple handwash sinks with paper towels were available within reasonable distance.
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, Mar 16, 2026 · Original Source
Routine Inspection
Jun 9, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods inside the walk-in cooler measured at improper cold holding temperatures. Bleu cheese dressing and buttermilk measured at 47-48F. [CA] Potentially hazardous foods when cold holding shall be 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.
Hot water at the three compartment sink was measured at a maximum of 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Incorrect thermometers are placed inside of upright cold holding unit that only reads temperatures between 100F to 600F. [CA] A thermometer capable to reading cold holding temperatures shall be provided and correctly located in cold holding units containing potentially hazardous foods.
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.