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GUMBA'S

Unknown type · CA · source santa_clara_deh #PR0305406

Address

176 S MURPHY AV

SUNNYVALE CA 94086

Santa Clara County

Phone

+14087378384

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 22, 2026ROUTINE INSPECTIONScore 62Detected Oct 11, 10:35 PM EDT

   Pass (green placard)

   • K23FliesNo rodents, insects, birds, or animals — Several flies in food prep areas and dining area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
   • K01Demonstration of knowledge; food safety certification — Food handler cards were expired at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
   • K04Proper eating, tasting, drinking, tobacco use — Half eaten pizza was sitting on prep surface near pizza oven. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
   • K06Adequate handwash facilities supplied, accessible — Handwash sink near 3-comp sink was blocked by bin of water. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
   • K07Proper hot and cold holding temperatures — Tomatoes in prep insert were above the line and measured at 47F. [CA] PHFs shall be held at 41°F or below. [COS] Overfilled tomatoes were removed and placed into undercounter cooler.
   • K14Food contact surfaces clean, sanitized — Ice machine has mold-like substance growing on inside panel. [CA] Clean and sanitize ice machine regularly.
   • K26Approved thawing methods used; frozen food — Beef was thawing in a bin on the counter top. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
   • K27Food separated and protected — Raw meat was stored above sauces and with cheeses in 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.
   • K30Food storage: food storage containers identified — Many items are stored on the floor of the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
   • K33Nonfood contact surfaces clean — 1. Walk-in cooler fan guard is covered in dust and debris. 2. Refrigerator handles and sides of prep inserts are covered in food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
   • K34Warewash facilities: installed/maintained; test strips — No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — Household refrigerator/freezer is in use inside facility. [CA] New and/or replacement food 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).
   • K38Adequate ventilation/lighting; designated areas, use — Fryer is pulled forward and close to ventilation hood ledge. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
   • K40Wiping cloths: properly used, stored — Used wiping cloths are stored on prep surfaces throughout facility. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
   • K44Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — There is a lot of clutter and garbage throughout facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
   • K45Floor, walls, ceilings: built,maintained, clean — Walls and floor have food splatter build-up. [CA] Walls and/or floors in food preparation area shall be kept clean.