PassLatest Mar 26, 2026
N/AFOLLOW-UP INSPECTION
Follow up inspection to the routine inspection conducted on 11/17/25. Observations: -Two door preparation cooler has been repaired, ambient temperature measured 38F.
Pass
84
Latest score
100%
Pass rate
3
Inspections
1
Critical violations
Location
Latest inspection
Mar 26, 2026FOLLOW-UP INSPECTION142 days ago
Follow up inspection to the routine inspection conducted on 11/17/25. Observations: -Two door preparation cooler has been repaired, ambient temperature measured 38F.
Inspection Timeline
Mar 26, 2026Latest
Passed
FOLLOW-UP INSPECTIONNov 17, 2025
PassedScore: 84/100
ROUTINE INSPECTION84
Aug 19, 2024
PassedScore: 92/100
ROUTINE INSPECTION92
Violations Analysis
1
Critical Violations
1 in last 3 inspections
6
Non-Critical
7
Total Violations
Across 3 inspections
Complete inspection history
Pass Nov 17, 2025
84/100ROUTINE INSPECTION
A follow up inspection will be conducted within 3 business days. The 1st follow-up inspection is free of charge. Any and all subsequent follow-up inspections will be billed at the approved hourly rate of $298/hr, minimum of one hour.
4 reported violations
- K01: Demonstration of knowledge; food safety certification
Multiple expired food handler certificates. [CA] Ensure each food handler maintains a valid food handler card for the duration of his or her employment as food handler.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of 2 door preparation cooler measured 49F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.
- K07: Proper hot and cold holding temperaturesCritical
In the 2 door preparation cooler, the following potentially hazardous foods measured between 49-51F: diced tomatoes, cooked beef/lamb meatballs, cooked sausage, cooked chicken, cooked beef, pepperoni, salami, ham, mozzarella cheese, cheddar cheese, ranch dressing, feta cheese, and pesto sauce. Per operator, all food items were placed in the unit at 10:30am. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] All food items were relocated to walk in cooler for rapid cooling.
- K21: Hot and cold water available
Water temperature measured 113F at janitorial sink and 116F at 3 composition sink. [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.
Pass Aug 19, 2024
92/100ROUTINE INSPECTION
3 reported violations
- K21: Hot and cold water available
Measured hot water at the 3-ompartment sink at 116F. [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.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Walk in refrigerator ventilation fan observed to be dripping. [CA] Repair fan and maintain in operable condition.
- K07: Proper hot and cold holding temperatures
The following PHFs were measured at improper holding temperatures between 43F-44F : Held inside preparation refrigerator -chicken, pepperoni, sausage. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.