Routine Inspection
Mar 12, 2025
11 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Electric fly traps, not self-contained, are stored directly on prep tables. [CA] All food shall be separated and protected from possible contamination. Raw foods (pork, beef, eggs) are stored above vegetables in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Food is stored directly on floor throughout prep area. [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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands without soap and when directed to use soap, used a bleach solution. Employee was going from cleaning to food preparation when directed to wash hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee washed hands with soap and water, and dried using a single use paper towel.
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
No rodents, insects, birds, or animals
Inspector’s notes
Rodent droppings on floor to right side and behind to white cooler/freezer. [CA] Clean and sanitize area of rodent droppings. Several fruit flies present in prep area. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured noodles at 48F, rice at 48F, fried chicken at 48F, and pork at 46F in walk in cooler. Per employees, employee changed temperature in walk in cooler less than two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee adjusted temperature in walk in cooler. Measured rice at 41F, fried chicken at 41F, fried pork at 41F in walk in cooler.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knife stored between prep table and wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels stored outside of dispenser at handwash sink closest to register and at handwash sink in middle of prep area. [CA] Single-use sanitary towels shall be provided in dispensers at all times.
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
Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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
No Food Safety Certificate (FSC) available. [CA] Food facilities that prepare, handle, or serve nonprepackaged foods shall have a valid FSC available for review at all times. Food handler cards are expired. [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 and shall be available for review at all times. Note: Employees are the same emloyees as previous owner.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of debris on floors and walls of prep area, including underneath and behind cooking equipment. [CA] Floors and walls in food preparation area shall be kept clean. Two holes present on wall underneath prep table to right of white cooler/freezer. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Missing ceiling tile above three compartment sink. Several ceiling tiles appear to have gaps. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Missing floor tile near prep sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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, Mar 12, 2025 · Original Source