ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Sep 24, 2025
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The wall surface to the right of the 3 compartment sink is in disrepair.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 24, 2025 · Original Source
Routine Inspection
Nov 18, 2024
Pass
2 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged items (fruit cups, sandwiches, salads, etc) to lack a production location on its label.
[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.
Measured meatballs at 80 F to 92 F within the under counter warmer. PIC stated that the meatballs were placed directly into the warmer 1 hour prior.
[CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
[COS] Meatballs placed within the oven to be rapidly heated to 165 F or above.
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.