ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Sep 11, 2025
Pass
1 recorded violation
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed multiple pre-packaged items available for sale and customer self-service are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Santa Clara County Department of Environmental Health, Sep 11, 2025 · Original Source
Routine Inspection
Sep 9, 2025
Conditional Pass
12 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured 25 ppm chlorine sanitizer concentration in the mechanical dishwasher. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with 50 ppm chlorine, or as per manufacturer's specifications.
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.
Facility is conducting on-site reduced oxygen packaging (ROP) for meat and seafood products using commercial vacuum sealer without an approved hazard analysis critical control program (HACCP) or standard operating procedure (SOP). PIC stated all items in refrigeration/freezer were prepared yesterday or today. [CA] Immediately discontinue the use of ROP for food storage and consumer sale. A food facility that packages potentially hazardous food using a ROP method must operate under a HACCP plan which has been approved by the California Department of Public Health. [SA] PIC agreed to open all foods that have been have vacuum sealed for less than 48 hours, and transfer to a plastic Ziplog bag during inspection. Food facility must acquire a HACCP plan with the California Department of Public Health or submit SOP prior to continuing ROP on-site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks appropriate test strips for sanitizer of choice (chlorine). [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.
Facility lacks probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks food safety manager certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed unapproved and domestic equipment in the facility, including "Packsis Perfect Food Sealing System." [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Observed multiple foods cooling in deep containers fully covered with lid or plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
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 multiple pre-packaged items available for sale and customer self-service are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
In the preparation sink, measured the maximum water temperature at 108F. In the employee restroom, measured the maximum water temperature at 89F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108F at handwash stations).
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) In the walk-in cooler and freezer, observed foods stored directly on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination.
2) In the walk-in cooler, observed foods stored in plastic grocery bags. [CA] Food shall be stored in approved containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
On the preparation counter, measured raw beef from 48-52F. Per employees, raw beef was removed from refrigeration 30 minutes ago to be prepped. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist instructed employee to relocate beef into the walk-in cooler until employees are actively prepping.
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.
Facility operating permit has expired and is not currently active. [CA] A food facility shall not be open for business without a valid health permit.
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, Sep 9, 2025 · Original Source
Follow-Up Inspection
Oct 15, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source
Routine Inspection
Oct 10, 2024
Conditional Pass
11 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Found raw meat and shell eggs stored above vegetables in different location of walk-in-cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Major:
1. Measured container of green pepper stuffed pork meat holding at 76F on counter top near cashier.
2. Measured container of minced pork for mando holding at 50F at front prep area.
Per operator, PHFs left there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and or held hot at or above 135F. [COS] Operator directed to relocate PHFs to reach in refrigeration unit. [SA] Operator opted to toss PHFs in trash after 4 hours.
Minor:
1. Measured container of tofu holding at 46F in walk-in-cooler.
2. Measured a container of beef holding between 45F - 47F in reach in unit.
3. Measured container of soup holding between 46F - 47F in reach in unit.
Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lacking food safety manager certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee washing their hands at 1-compartment sink. Observed no soap and no paper towel being used. [CA] All hand washing shall be conducted at hand wash station where soap and paper towel is provided. [COS] Employee directed to rewash hands at hand wash station.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found missing light bulb in walk-in-cooler. [CA] Provide light bulb to ensure proper visibility.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Found several containers of PHFs in the process of cooling in prep area with lids/plastic wrap fully covering food item. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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.
Found black like substance on interior panel of ice machine. [CA] Routinely 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.
Found ONLY hand wash station in prep area blocked by several pots, pans and utensil. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate all equipments/utensils.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a modified rack surrounding ONLY hand wash station in prep area. Equipment/utensils are stored around hand wash station. [CA] Relocate rack, hand wash station shall be accessible at all times and ensure all clean equipment/utensils are free from potential contamination.
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.
Observed a household FoodSaver vacuum sealer device on site. Observed several sealed bags of meats and vegetables in reach in refrigeration unit. [CA] Discontinue using household vacumn sealer device. Further evaluation will be noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.