Routine Inspection
Jul 18, 2025
5 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found fryer stored beyond 6 inches of mechanical exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
More about building upkeep issuesOfficial wording
Food separated and protected
Inspector’s notes
Found the following foods items opened in the unapproved back storage area: dried bulk foods, PHFs in refrigeration units and open sauce containers. [CA] All opened foods shall be relocated to refrigeration unit and dry storage room in permitted food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Found 2 house hold rice cooker and 1 house hold reach in/freezer unit inside of food facility. [CA] Discontinue using household appliances, provide commercially approved cooking equipments.
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.
More about equipment or utensil issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found hand wash station located in prep area slow draining. [CA] Ensure hand wash station is free flowing and in good repair.
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.
More about water, plumbing, or sewage problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs holding between 90F - 102F at cooks line rack/roller for less than 4 hours: broccoli & shell eggs. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC).
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 18, 2025 · Original Source