Routine Inspection
Nov 5, 2025
4 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water holding at 116F at 2-compartment sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sink with the exception of hand wash sink to be held between 100F - 108F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lacking soap at the ONLY hand wash station in restroom. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator restocked. 2. Lacking single use paper towels at the ONLY hand wash station in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator restocked.
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
Found fan guard in walk-in-cooler heavily accumulated with black like substance dust debris. [CA] Routinely clean.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Lacking toilet tissue in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet. [COS] Operator restocked.
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, Nov 5, 2025 · Original Source