Routine Inspection
Sep 2, 2026
8 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the facility, observed storage of unused equipment and unorganized storage of equipment. [CA] Ensure facility is kept organized and unused equipment is removed to prevent clutter.
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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on the floor under the cookline, and behind refrigeration in the back storage room. [CA] Ensure facility floors are frequently cleaned and maintained to prevent 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.
More about cleaning or sanitizing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the back storage area, in the freezer chest, measured containers of raw sliced beef at 46F, thin tripe at 65F, thick tripe at 58F, and marinated chicken at 56F. Per operator, potentially hazardous foods were stored in an ice bath, in the prep top of the 6 door prep unit for about 2.5 hours, and moved into the freezer chest for end of lunch service. Measured ambient air temperature of the 6 door prep unit at 65F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Potentially hazardous foods were left in the freezer chest to facilitate proper holding temperatures. Operator to properly maintain potentially hazardous foods in an adequate ice bath that submerges insert containers up to the fill line.
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 ventilation/lighting; designated areas, use
Inspector’s notes
In the kitchen area, at the type I hood above the cookline, observed openings between hood filters and accumulation of grease and soot. [CA] Ventilation hood filters shall be maintained clean and in good repair. Ensure hood filters are properly installed to allow for sufficient ventilation of cooking odors, smoke, steam, grease, heat, and vapors.
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
Proper cooling methods
Inspector’s notes
In the back storage area, in the freezer chest, measured a closed bag of meatballs at 73F. Per operator, meatballs were prepared 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow containers; separating food into smaller portions; in an ice bath; by adding ice; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed meatballs in a container with ice and placed back in the freezer chest to facilitate cooling.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed package of raw ground pork, and a container of pork liver thawing on a cart. Measured at under 41F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking 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
Food contact surfaces clean, sanitized
Inspector’s notes
In the kitchen area, on a knife rack, observed food debris accumulation on cleavers, and the knife rack. In the kitchen area, by the handwash station, observed debris accumulation on the meat slicer that is currently not in use. In the 3 compartment sink, measured chlorine sanitizer at 25 PPM. [CA] Ensure all utensils and equipment are properly cleaned and sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator moved cleavers and parts from the meat slicer to the 3 compartment sink for cleaning and sanitizing. Operator cleaned and sanitized in placer for the meat slicer stand and the knife rack. Operator added additional chlorine to the sanitizing compartment and remeasured at 100 PPM.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed weevils in unused container of flour. Operator specified container was not in use prior to observation. [CA] Ensure facility is kept free of non disease carrying insects including weevils, ants, gnats, and fruit flies. Food that is no longer in use shall be immediately discarded and removed from the facility. [COS] Operator discarded container of flour. No other containers of dry food observed to be contaminated.
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, Sep 2, 2026 · Original Source