Routine Inspection
Sep 16, 2026
7 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed one gallon container of paint maintained on the middle shelf above cooking equipment on the storage rack outside of the walk-in refrigerator. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Observed numerous opened bags of dry seasoning maintained in their bags at the cook line. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed numerous containers of food maintained directly on the floor inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
a) Two rolling racks of cooked jerk chicken maintained out in ambient temperature in the back of the kitchen by the oven measured between 60F to 67F. Kitchen manager stated that chicken is cooked the night before, cooled in the blast chiller, and then finished cooling inside the walk-in refrigerator. Chicken was removed from the walk-in refrigerator about 20 minutes prior to be packaged and/or reheated for catering service. At time of inspection, no active preparation was being conducted. Internal temperature of chicken maintained inside the walk-in refrigerator that was also prepared the night before was measured at 41F and below. b) Cooked jerk chicken at the steam table service line measured between 130F to 135F. Employee stated that the kitchen was transferred from the hot holding unit around opening time, an hour prior. c) Jerk sauce, containing garlic and oil maintained out in ambient temperature above the steam table measured at 54F. Employee stated that the sauce is either provided on the side or as garnish on top of entrees. A portion of the sauce was taken from the walk-in refrigerator approximately an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] a) Rolling racks of chicken were immediately relocated into the walk-in refrigerator to cool. b) Tray of jerk chicken was reheated in the oven to 165F and above prior to returning to the steam table. [SA] c) Jerk sauce will be maintained on time as a public health control (TPHC). *** TPHC written procedures provided to PIC.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station by the ware washing sink was partially obstructed with barrels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Stainless steel baffle inside the ice machine observed with pink growth like matter. Soiled surface was not in contact with ice [CA] Clean, sanitize, and maintain ice machine. [COS] Employee cleaned the baffle and began discarding ice.
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
Employees' beverages observed stored in areas of food preparation. Observed employees' personal belongings stored in areas of food storage. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed handle of scoop for rice at the steam table in direct contact with rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed single use utensils and plastic cups maintained underneath the paper towel dispenser behind the cashier. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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 record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source