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Show interactive mapThis is a follow up inspection to verify that major violations mentioned on 4/6/26 have been addressed. Major violations have been addressed and found within compliance: - K07: Proper hot and cold holding temperatures. Display refrigeration has been repaired. See measured observations. Continue on working on any other violations mentioned on 4/6/26
FOLLOW-UP INSPECTION
This is a follow up inspection to verify that major violations mentioned on 4/6/26 have been addressed. Major violations have been addressed and found within compliance: - K07: Proper hot and cold holding temperatures. Display refrigeration has been repaired. See measured observations. Continue on working on any other violations mentioned on 4/6/26
ROUTINE INSPECTION
1. PHFs within display refrigeration were measured between 49-52*F at the time of inspection. 2. PHFs within prep table next to hand wash station was measured at 46*F at the time of inspection. Per PIC, the units are going to be repaired by a contractor. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will be using TPHC on all PHF products and discard everything after 4-hours.
Lots of food debris noted on the floor at the time of inspection. [CA] Regularly clean around facility to prevent accumulation of debris. [COS] Employees started cleaning around the kitchen area.
ROUTINE INSPECTION
Food debris noted on the floor and under equipment at the time of inspection. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
ROUTINE INSPECTION
The following decals were provided to the facility: - Hot/cold holding.
Bacon on the hot plate was measured at 94*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced by contractor. [SA] Bacon within the hot plate was moved to flat grill to maintain hot. PHFs within prep table were measured between 45-48*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit in the front be checked by contractor. [SA] Food will be put under TPHC until unit is serviced. Toss away after 4-hours.
Food debris noted on the floor of the kitchen area and under equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
Drain pipe for prep sink is inside of floor sink at the time of inspection. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air-gap into a floor sink or other approved type of receptor. REPEAT VIOLATION. Failure to comply may result in enforcement action.
Mold like substance growing on the caulking around the 3-compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.