missing soap and paper towel dispensers to front counter handsink
[CA]install soap and paper towel dispensers to the front counter handsink
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
food prep sink without drain board
[CA]replace existing sink with food prep sink with drain board
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.
Official record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source
Follow-Up Inspection
Sep 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 17, 2025 · Original Source
Routine Inspection
Sep 10, 2025
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
no manager's food safety certificate
[CA]obtain a valid FSC
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.
flying insects
[CA]maintain facility free of flying insects
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
kitchen handsink water turned off and both paper towel & soap dispensers empty
[CA]maintain handsink in good repair
front counter handsink missing paper towel & soap dispensers
[CA]replace missing dispensers
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.
Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Dec 3, 2024
Pass
8 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, at the open window, observed unfinished wooden framing, and unapproved wooden pieces installed. Above the 3 compartment sink, observed a large hole in the wall and metal pieces installed to the wall. [CA] Ensure framing around the window is finished and properly sealed. Remove any unapproved materials from walls and install only approved smooth, durable, and easily cleanable material. Seal any holes, cracks, and crevices to prevent possible harborage of vermin.
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.
In the kitchen area, at the handwash station, observed hot water turned off. [CA] Ensure hot water is provided at all handwash stations between 100F and 108F to allow for proper handwashing.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed an open front and back door for the facility. [CA] Ensure doors are kept closed to prevent an entrance for vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
In the kitchen area, at the cookline, measured cooked tomato kabob and vegetable kabob at 131F. [CA] Ensure potentially hazardous foods are held hot at 135F or above to prevent bacterial growth. [COS] Operator discarded tomato and vegetable kabobs.
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.
By the cookline, in the 2 door reach in refrigerator, observed the storage of tomato and vegetable kabobs below raw meat kabobs. [CA] Ensure raw meat is stored separately from vegetables and cooked food to prevent possible contamination. Food shall be stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef and lamb, raw pork, raw seafood, raw vegetables, cooked food.
Observed dry food stored in the hallway towards the back exit. [CA] Ensure dry food is stored in approved food prep and food storage areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the kitchen area, hanging above the mop sink, observed a large hand blender stored. [CA] Ensure equipment and utensils for food are stored in a manner to prevent contamination.
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.
In the kitchen area, at the top of the open window, underneath the wooden frame, observed old cockroach droppings and a dead cockroach. In the kitchen area, above the mop sink area, around the edges of the ceiling, observed accumulation of old cockroach droppings. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for facility as necessary.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
In the kitchen area, observed a lack of paper towels at the handwash station. [CA] Ensure hand soap and paper towels are provided at all handwash stations in their respective dispensers to allow for proper handwashing. [COS] Operator restocked paper towels at the handwash station in the kitchen area.
In the restrooms, observed paper towels stored on the counter-top of handwash sink. [CA] Ensure paper towels at handwash stations are provided from a dispenser to allow for proper handwashing.
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.