Routine Inspection
May 19, 2026
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The pans are stored on the shelf, stacked together and are not in clean condition. [CA] Be sure that the dishes are clean before being stacked together on the shelf. Rewash and sanitize them and air dry before stacking.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not a FSC nor a valid food handler card for the employees. [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. At least one employee must have a food safety certificate.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hot and cold water available
Inspector’s notes
The hot water at the dish washing sink reached 115 degrees F maximum. [CA] The water at the dish sink must reach 120 degrees F.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The water is not draining properly behind the ice machine. There is standing dirty water in the floor sink. The floor sinks are soiled and are turning black with accumulation. Clean the floor sinks and repair the drainage at the ice machine.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The shelves and table under the cookline have accumulated encrusted grease/debris. [CA] Thoroughly clean the equipment and scrape the grease off.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The walls are soiled throughout most all of the kitchen and cook areas. Black debris is forming on the walls. [CA] Thoroughly clean the soiled walls throughout the facility.
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 record from Santa Clara County Department of Environmental Health, May 19, 2026 · Original Source