Routine Inspection
Mar 17, 2025
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed lack of soap at the handwash sink. The soap dispenser has been broken off the wall. The only other handwash sink is blocked by equipment, and is inaccessible. [CA] Handwash sink shall be supplied with soap and single use towels, and shall be acccessible at all times. [COS] Portable soap bottle was placed by the handwash sink.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed metal reusable utensils are stored horizontally in a basket for customer self-service. [CA] Utensils shall shall be stored so that the handle is easily accessible and mouthparts are not exposed.
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
Facility lacks active food safety manager's certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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
Food contact surfaces clean, sanitized
Inspector’s notes
In the mechanical dishwasher, measured 0 ppm of chlorine. Observed dishwasher is not actively dispensing sanitizer. No active warewashing at the time of inspection. [CA] Chlorine in the mechanical dishwasher shall be maintained at 50 ppm, or as per manufacturer's specifications. [SA] PIC called service technician during inspection and requested service. PIC will set up 3-compartment sink as needed for manual warewashing.
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 17, 2025 · Original Source