Routine Inspection
Sep 9, 2025
5 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy grease accumulation on the sides to the 4 burner stove. [Corrective Action] Maintain equipments clean.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The ceiling and wall observed to have yellow oil stains from the portable frying equipment used outside of the hood. [Corrective Action] Maintain walls and ceiling clean.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Observed a pan with oil on top of a portable gas stove used to fry roti outside of an exhaust hood. [Corrective Action] All cooking equipments must be used under an exhaust hood.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Rubber seal observed damaged on the 2 door prep cooler. [Corrective Action] Repair or replace the rubber seal. 2. Potentially Hazardous Foods in the 2 door upright display cooler were measured at 52 degrees Fahrenheit. [Corrective Action] Refrigeration equipment shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
1. Fish defrosting in standing water was measured at 70 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] They will deep fry the fish very soon. 2. Cooked chicken in the 2 door upright display cooler was measured at 52 degrees Fahrenheit. Per employee, the chicken was cooked yesterday. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded chicken into the trash bin and mixed in with the other rubbage.
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 record from Santa Clara County Department of Environmental Health, Sep 9, 2025 · Original Source