Routine Inspection
Oct 7, 2025
5 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility serves raw food and there is no consumer advisory on the menu. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed water leak at the cold water knob at the 2 compartment sink. [Corrective Action] Repair the stop the leak.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in the kitchen was partially blocked by a wire shelf. [Corrective Action] Ensure the handwash sink is easily accessible at all times. [Corrected on Site] Employee removed the wire shelf.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Raw shell eggs on the work table was measured at 78 degrees Fahrenheit. Per PIC, the eggs have been out since 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] PIC cooked the eggs and will be eaten with staff members. 2. Cooked chicken in the 2 door prep cooler on the top of the inserts was measured at 62 degrees Fahrenheit. Per PIC, the chicken was cooked an hour ago. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Chicken was moved to the bottom of the 2 door prep cooler.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed the back door and screen door left open. [Corrective Action] Keep the back door or the screen door closed when not actively going in or out to prevent entry of pest. 2. Unused equipments observed at the backyard area. [Corrective Action] Remove unused or broken equipments from the premise.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Oct 7, 2025 · Original Source