Routine Inspection
Dec 1, 2025
7 recorded violations
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed container of moldy kumquats maintained inside the two-door upright refrigerator. [CA] Moldy food shall be removed immediately from use. [COS] Items were VC&D into the trash.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Under counter dish machine failed to dispense any measurable sanitizer after multiple cycles. Active ware washing was not taking place at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [COS] Manager arrived on site and repaired dish machine. Sanitizer measured at 100 PPM.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Side door of the facility maintained propped open. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris and other debris on floors throughout the facility: - Small and larger dry storage room. - Underneath the food preparation and ware washing sinks. - Front service area where beverages are prepared. Observed accumulation of grime on wall below and behind the three-compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash station in the kitchen was partially obstructed with plastic bags placed inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
No rodents, insects, birds, or animals
Inspector’s notes
Dead cockroaches observed in the following areas: - 2+ on floor inside the dry storage room next to the one-door upright refrigerator. - On top of the left side door hinge of the two door food preparation refrigerator. - On floor next to the chest freezer at the front storage area. Per manager, facility is serviced monthly. Pest control reports were provided for review. No live or other dead activity was observed. No contamination of food or food contact surfaces observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed numerous trays of frozen squab thawing out in ambient temperature next to the one-compartment sink next to the water heater. PHF item measured at 30F. [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.
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, Dec 1, 2025 · Original Source