Routine Inspection
Sep 17, 2025
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
several handsinks with empty paper towel dispensers [CA]refill empty dispensers
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
loose quarry tiles in kitchen hallway [CA]maintain floor in good repair water damaged ceiling in basement storage room [CA]maitain ceiing in good repair
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.
More about cleaning or sanitizing problemsOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
2 compartment sink cold water faucet not working. upstairs dishwashing machine leaking. [CA]maintain plumbing 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
Thermometers provided, accurate
Inspector’s notes
no probe thermometer [CA]obtain an approved probe thermometer
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
Proper hot and cold holding temperatures
Inspector’s notes
milk in 1 door worktop cooler next to 8 pot range at 54F, item placed in walk in other unit [CA]maintain perishable food under 41F (or 45F for dairy products)
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 wording
Food storage: food storage containers identified
Inspector’s notes
unapproved food storage outside facility [CA]discontinue storing food in unapproved storage facility
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 17, 2025 · Original Source