Routine Inspection
Feb 9, 2026
7 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of grease and old food on the floor underneath the three-door upright refrigerator at the back of the kitchen. [CA] Walls and/or floors in food preparation area shall be maintained clean to prevent the attraction of vermin..
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
Approved thawing methods used; frozen food
Inspector’s notes
Frozen chicken observed to be thawing in ambient temperature while maintained on a counter at the back kitchen. [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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonium sanitizer measured 0 ppm in the three compartment sink while not actively in-use to wash dishes. Feed line was not immersed in sanitizer in the container of quaternary ammonium. After feed-line was reinserted, quaternary ammonium measured between 0 ppm and 100 ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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
Proper hot and cold holding temperatures
Inspector’s notes
Large container of flour, and large container of seasoning observed maintained out of temperature control on the counter to the right of the cook-line. Dried bits of chicken observed in the flour, and in the seasoning. The presence of raw chicken in flour and seasoning renders them (the flour and seasoning respectively) potentially hazardous foods. Per the cook, it is swapped it out every 6 hours; Once at the start of the 10AM morning shift, and once at the 4PM evening shift. At the time of inspection, 3:45PM, flour and seasoning had been maintained out for 5 hours and 45 minutes. [CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above, or else subjected to time as a public health control. Ensure that the container used for dredging chicken is also swapped out every 4 hours. [COS] Container of flour and container of seasoning voluntarily discarded. Going forward, facility has agreed to subject the following to time as a public health control (4-hour rule): container of flour, container of seasoning, and bowl of pooled eggs maintained out of temperature control for the purpose of dredging raw chicken. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Facility has opted to write their own procedures for time as a public health control (4-hour rule). Email completed procedures or any inquires to maverick.chin@deh.sccgov.org ____________ Minor violation: All raw chicken (thighs, drumsticks, etc.) measured between 45F and 46F while maintained in the upper inserts of the prep cooler across from the cook-line. Per staff, it had all been refilled approximately 2 hours prior. [CA] Potentially hazardous foods intended for temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
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
*REPEAT VIOLATION* Handwash station to the right of the cook-line partially obstructed by an open, uncovered bulk bin of flour stored directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Maintain bulk containers closed and store away from sinks to prevent potential splash contamination.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed eating using gloved hands in the kitchen area. Employee was stopped and instructed to wash hands prior to any contamination. Employee wiped nose on gloved hand, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
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
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed eating in the kitchen area, directly adjacent to an open prep cooler full of raw chicken. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers fitted with tight fitting lids and straws to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 9, 2026 · Original Source