Routine Inspection
Jun 12, 2025
9 recorded violations
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee (while wearing gloves) put her hand to her mouth to eat food that was on her glove. [CA] Do not eat food in the food prep area. [SA] Employee discarded gloves and washed her hands.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the handsink in the front customer area: observed drain pipes extended into the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent wastewater backflow.
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 wording
Food separated and protected
Inspector’s notes
In multiple upright refrigerators: observed raw meats stored on shelves above ready-to-eat foods. [CA] Store raw animal products below/away from ready to eat foods 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
Proper cooling methods
Inspector’s notes
In an upright 2-door refrigerator in the cooking area: observed cooked chicken cooling in a plastic wrap-covered plastic container. Chicken measured 90 - 100F. [CA] Leave foods uncovered while cooling to expedite the cooling process.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the rear prep/warewash room: observed the handsink's paper towel dispenser was jammed. A key to open the paper towel dispenser was not readily available. Note: a paper towel roll was stored on a nearby prep table. [CA] Keep the paper towel dispenser functional at all times. Ensure staff is always able to open it to refill/repair.
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
Sanitizer test strips were not available. [CA] Keep sanitizer test strips to measure sanitizer concentration. Inspector provided some chlorine test strips.
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
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged foods in the self-service area (spring rolls, yogurt parfaits, sandwiches) lacked labeling. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
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
Under the heat lamp, in a metal container: measured internal temperature of sausage to be 112F. At the salad bar area: measured internal temperature of spring rolls (65F), boiled eggs (45F), cooked chicken (50F), tofu (60F). Minor violation: On the ice bath in the cooking area: measured internal temperature of sliced tomatoes to be 48F. Operator stated all foods had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded before the 4-hour mark.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate was not available. Some employees' food handler cards were not available. [CA] Obtain valid food safety certificate and food handler cards.
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 record from Santa Clara County Department of Environmental Health, Jun 12, 2025 · Original Source