ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Routine Inspection
Jul 22, 2026
Pass
6 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Some open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
Raw food products like shell eggs were stored above ready to eat food products inside the upright fridge.
[CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks.
[CA] Conduct thorough and regular cleaning on the floor areas.
Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, and the kitchen areas.
[CA] Repair or replace the damaged/missing ceiling panels immediately.
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.
A couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
There was very low sanitizer concentration on one of the sanitizer buckets.
[CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
During the time of this inspection couple of equipment with and without NSF certification were observed back in the kitchen area.
[CA] The owner is told to remove the equipment which do not have any certification. He is also told to submit plan and specification of the NFS approved equipment to our plan check unit at dehplancheck@deh.sccgov.org or by submitting plan and specification of the equipment in person to our office address which is written on top of this report form.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 22, 2026 · Original Source
Routine Inspection
Mar 5, 2026
Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
During the time of this inspection couple of equipment with and without NSF certification were observed back in the kitchen area.
[CA] The owner is told to remove the equipment which do not have any certification. He is also told to submit plan and specification of the NFS approved equipment to our plan check unit at dehplancheck@deh.sccgov.org or by submitting plan and specification of the equipment in person to our office address which is written on top of this report form.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Excessive trash and garbage accumulation was observed back in the facility.
[CA] Please conduct a thorough and regular cleaning of the property. Trash and garbage must be properly collected and disposed.
A couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.
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.
Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks.
[CA] Conduct thorough and regular cleaning on the floor areas.
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.
A couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
There was very low sanitizer concentration on one of the sanitizer buckets.
[CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
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
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, and the kitchen areas.
[CA] Repair or replace the damaged/missing ceiling panels immediately.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Routine Inspection
Oct 23, 2025
Pass
11 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Repeated violation: There were no paper towel on the handwash sinks located in the preparation area and in the restrooms.
[CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).
The handwash station located in front storage area which is behind the walk-in cooler was also completely blocked.
[CA] Keep the handwash station easily accessible for employees to wash hand when needed.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeated violation: Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.
Many wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and the kitchen's storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: There was no functional thermometer inside of the under-counter fridge.
[CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Some clean utensils were stored on unclean milk crate.
[CA] All clean and working utensils must be stored on an easily cleanable containers or surfaces.
There are multiple old equipment stored inside the storage and back in the facility.
[CA] Please remove all old equipment from the facility by a legal method.
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.
There was a dark color gray water on the mop bucket.
[CA] Please dispose all gray water into the janitorial sink immediately after use.
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.
There was a very low sanitizer concentration on the manual three-compartment ware washing sink.
[CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Couple of new hot holding unit and a meat slicer were observed back in the storage and preparation areas.
[CA]All equipment/utensils used in the facility must be NSF/ANSI approved or UL/ETL sanitation listed one, and plan and specification must be submitted to our office for approval before use. Remove the warmers and the slicer or submit plan and specification to our office for approval.
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.
Repeated violation: Many open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Follow-Up Inspection
Mar 26, 2025
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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.
Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, the kitchen areas.
[CA] Repair or replace the damaged/missing ceiling panels immediately.
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, Mar 26, 2025 · Original Source
Routine Inspection
Feb 21, 2025
Conditional Pass
10 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Some clean utensils were stored on unclean milk crate.
[CA] All clean and working utensils must be stored on an easily cleanable containers or surfaces.
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.
Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, the kitchen areas.
[CA] Repair or replace the damaged/missing ceiling panels immediately.
Excessive water accumulation was observed on the floor below dishwashing and working sinks.
[CA] Keep the floor areas neat, clean, and dry at all the time.
Food residue and slime buildup was observed on the floor and the floor sinks located below the storage shelve, preparation, and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and the kitchen's storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: There were no paper towel on the handwash sinks located in the preparation area and in the restrooms.
[CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeated violation: Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Couple of new hot holding unit and a meat slicer were observed back in the storage and preparation areas.
[CA]All equipment/utensils used in the facility must be NSF/ANSI approved or UL/ETL sanitation listed one, and plan and specification must be submitted to our office for approval before use. Remove the warmers and the slicer or submit plan and specification to our office for approval.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Repeated violation: A counter-top round grill used in storage area was stored outside the exhaust hood.
[CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). In addition to these, any equipment that produce oil, grease, steam, and heat must be stored under the exhaust hood, unless the equipment has got an exemption from this department. Contact this divisions Plan Check program for review and approval of equipment prior to installation.
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.
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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.
Repeated violation: Many open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: There was no functional thermometer inside of the under-counter fridge.
[CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
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.
The water temperature on the handwash station located in the restroom and dim sum preparation area was measured at 70 oF.
[CA] Raise the water temperature on the handwash stations to 100 oF.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The open top white freezers stored near the wall are not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water faucet of the handwash station located near the office does not work.
[CA] Replace the broken faucet of the handwash station immediately.
There is a leakage below the three compartment warewash sink.
[CA] Repair the leakage.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 20, 2024 · Original Source
Follow-Up Inspection
Oct 30, 2024
Conditional Pass
12 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Repeated violation: A counter-top round grill used in storage area was stored outside the exhaust hood.
[CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). In addition to these, any equipment that produce oil, grease, steam, and heat must be stored under the exhaust hood, unless the equipment has got an exemption from this department. Contact this divisions Plan Check program for review and approval of equipment prior to installation.
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.
There is a foul smell in both the men and women's restrooms.
[CA] Conduct a regular thorough cleaning and refreshen the restrooms.
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.
Repeated violation: Couple of ceiling panels are missing/damaged on the ceiling near and above the dining, restroom, the kitchen areas.
[CA] Repair or replace the damaged/missing ceiling panels immediately.
Excessive water accumulation was observed on the floor below dishwashing and working sinks.
[CA] Keep the floor areas neat, clean, and dry at all the time.
Food residue and slime buildup was observed on the floor and the floor sinks located below the storage shelve, preparation, and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.
There was no functional thermometer inside of the under-counter fridge.
[CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water faucet of the handwash station located near the office does not work.
[CA] Replace the broken faucet of the handwash station immediately.
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.
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and the kitchen's storage areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeated violation: Couple of new hot holding unit and a meat slicer were observed back in the storage and preparation areas.
[CA]All equipment/utensils used in the facility must be NSF/ANSI approved or UL/ETL sanitation listed one, and plan and specification must be submitted to our office for approval before use. Remove the warmers and the slicer or submit plan and specification to our office for approval.
The open top white freezers stored near the wall are not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.
Repeated violation: Freshly cooked food products were being cooled in big containers wrapped in plastics inside the walk-in cooler.
[CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Some clean utensils were stored on unclean milk crate.
[CA] All clean and working utensils must be stored on an easily cleanable containers or surfaces.
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.
Repeated violation: Many open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.