Routine Inspection
Dec 11, 2025
9 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like substance observed inside the ice machine on the internal parts. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Quaternary ammonium sanitizer at the 3 compartment sink was measured above 400 ppm. [Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Cup used as a scoop in the single door upright cooler in the kitchen. [Corrective Action] Use a scoop with a handle. 2. Observed cardboard used to line shelving in the kitchen. [Corrective Action] Use material that is smooth, durable and easily cleanable to line shelves.
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
Proper hot and cold holding temperatures
Inspector’s notes
Cooked broccoli and greens were measured at 46 degrees Fahrenheit in the single door prep cooler. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Damaged floor tiles observed by the 3 compartment sink. [Corrective Action] Maintain floors in good condition. 2. Ramp to the walk-in freezer observed damaged. [Corrective Action] Repair or replace ramp.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Large trash can partially blocking handwash sink in the kitchen. [Corrective Action] Ensure handwash sink is easily accessible. 2. Wall mounted soap dispenser at the handwash sink in the kitchen observed empty. Pump bottle soap was nearby. [Corrective Action] Ensure the wall mounted soap dispenser is stocked 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed chicken defrosting in a colander on the drainboard of the 3 compartment sink. [Corrective Action] Conduct food preparation at the food preparation sink.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
No consumer advisory observed in the menu for items that are served undercooked (sunnyside eggs). [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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
Nonfood contact surfaces clean
Inspector’s notes
Heavy dust accumulation on the exhaust vent in the restroom.
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, Dec 11, 2025 · Original Source