Routine Inspection
Sep 30, 2026
12 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Uncovered foods stored through facility. [CA] Keep foods covered if not actively cooling to prevent contamination or introduce vermin.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Missing food handlers certifications for current staff employees. [CA] Each employee handling food food handler have a valid food handler card for the duration of his or her employment.
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
No unapproved private home/living/sleeping quarters
Inspector’s notes
Hole in wall in janitorial room and in dry storage hallway. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Yogurt in cold holding in metal container measured 48F. PIC stated yogurt was mad 2 hours ago. [CA] PHFs shall be held at 41°F or below in cold-holding [SA] Instructed PIC to add ice more frequently if cold holding metal container until temperature reached 41F. Four grilled fried onions trays held at ambient measured 80F. PIC stated food item was made last night and held at room temperature since then. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control if not stored properly at 41 or below in cooling unit or hot held above 135F. [COS] VC&D
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
Proper cooling methods
Inspector’s notes
Tub of goot curry in walk-in cooler measured 51F stored 4-inch metal container. PIC stated food item was made yesterday around 9pm. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] VC&D
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
Broken off handle if ice scoop [CA] Replace ice scoop with a one that has a handle and store in a way so its no in contact with ice. Single use condiment plastic cups used as scoops for spices. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Re-purposing single-use dairy plastic containers to store food. [CA]Use food grade approved containers to store food that do not degrade rapidly and can withstand washing and santizing.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Mens restroom has broken self closing device. [CA] Repair or install self closing device.
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
Paper towel dispenser empty at hand wash sink. This was the only hand wash sink at facilty. [CA] Handwashing facilities shall be equipped with single-use paper towels in dispensers. [SA] PIC brought a stack of paper towels placed at hand wash 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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled dirty equipment after proceeded to handle clean equipment from dish washer without washing hands. Instructed employee to wash their hands, then rinsed his hands with no soap and dried hands on apron. [CA] Wash hands prior to handling clean sanitized equipment. Rewash contaminated equipment if touched by dirty hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Place paper towels and soap dispenser at 2- comp warewashing sink. [COS] Instructed employee to wash their hands between handling clean and dirty dish equipment and rewash the equipment.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Garbage container lids were open heavy debris outside of garbage bins. [CA] Garbage containers shall be covered at all times when not in use and keep clean of debris to prevent buildup of soil and attractants for vermin.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
No test strips available for ware washing to test sanitizer chlorine solution. [CA] Provide test strips to test chlorine sanitizer
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Dishwasher plumbing leak on top of dishwasher top front panel when running.. [CA] Repair dishwasher plumbing fixture and maintain in clean and good repair so no leaks happen.
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 record from Santa Clara County Department of Environmental Health, Sep 30, 2026 · Original Source