Routine Inspection
Sep 16, 2026
7 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At time of inspection, chlorine sanitizer measured 25ppm in dishwasher. [CA] Chlorine sanitizer concentration in a warewashing machine must be 50 ppm or as specified on manufacturer label. Food equipment and utensils must be manually sanitized until dishwasher is repaired.
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
Food separated and protected
Inspector’s notes
Observed raw fish below and next to trays of raw chicken in the upright reach-in cooler and sealed packages of chicken in the prep cooler above pans of sauce and containers of vegetables. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. Store raw meats with the highest minimum cook temperature below those with lower cook temperatures. Observed baskets of cooked vegetables hanging into first compartment of 3-compartment sink in preparation for cooking where it could be exposed to potential contamination from warewashing activities. [CA] Food may not be stored in locations where the food may be exposed to potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At time of inspection, condensation line for ice machine drains into 3-compartment sink. [CA] Equipment that discharges liquid waste shall be drained by means of indirect waste pipes into a floor sink or other approved type of receptor.
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
Food storage: food storage containers identified
Inspector’s notes
Observed a working container of white powder that is not easily identifiable without a label. PIC dentified as rice powder. [CA] Label working containers of food with the common name of the food item. Observed rice in rice cooker immediately next to handwash sink with the lid rubbing against the wall when opened where it may be exposed to contamination. [CA] Store food and food equipment in clean, dry locations 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
At time of inspection, floor in kitchen is unsealed concrete. Wall underneath 3-compartment sink has unsealed wooden boards and lacks coving. [CA] Floors and walls must be smooth, durable, non-absorbent and easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed food worker return to food preparation after opening back door to receive package without washing hands and replacing gloves. [CA] Food employees must wash hands before returning to food preparation when changing tasks and whenever potential contamination may have occurred. Gloves must be changed whenever contamination may have occurred. [COS] Food employee washed hands and changed gloves before returning to food preparation.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed dust and oil build-up on shelf above prep cooler and other surfaces. [CA] Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue, and other 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 record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source