Routine Inspection
Sep 30, 2026
8 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee rinse two pans that were in contact with raw chicken with just water and placed back into unit. [CA]Ensure all food contact equipment and utensils are cleaned and sanitized after use. [COS] Employee rewashed and sanitized pans. MINOR: Observed employee rinsing dishes after soaking them in sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Allow sanitizer to air dry. [COS]Employee was informed that dishes must be soaked in quat sanitizer for at least 60 seconds. Employee rewashed and allowed dishes to soak in sanitizer and allowed to air dry.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed dirty water in mop bucket and mop not properly air drying. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed many items such as grease receptor stored in restroom and unused refrigerator in facility. Several empty cardboard boxes stored in front of ice machine. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee with gloves used their phone then proceeded to clean prep area and equipment without changing gloves or washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS]Employee was asked to wash hands.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Employee restroom lacked paper towels [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed fruit files in facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Food separated and protected
Inspector’s notes
Observed raw bacon and sausage on the same shelf as produce in two door refrigerator. Cooked shredded chicken was next to raw chicken in two door refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Employee removed raw items and placed below produce and cooked chicken. Observed container of flour stored on floor partially underneath the handwashing sink. [CA] All food shall be separated and protected from possible contamination. Food shall be stored at least 6 inches above the floor 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 hot and cold holding temperatures
Inspector’s notes
MAJOR: Measured ranch stored in refrigerator unit at 54F. Per employee, the ranch was just restocked in the refrigerator about an hour ago and is stored at room temperature under the counter. Box under the counter contained ranch at ambient room temperature. The ranch and box both stated that the item must be kept refrigerated. [CA] Potentially hazards foods must be kept at 41F or below. [COS] Ranch was voluntary condemned and discarded by employee. Breading flour was observed to be reused after prepping raw chicken. Per employee, the flour is cleaned using a flour sifter to remove clumps of flour and then stored for later use. Employee stated that the new batch of flour was prepared at 10:30am and has been at ambient temperature since then. [CA] All food shall be separated and protected from cross-contamination. Contaminated flour shall not be reused for more than 4 hours without any proper cold holding practices. [COS] Flour was placed on TPHC and discarded at 2:30pm. Measured potato wedges at 110F. Per employee potato wedges were cooked at 12pm. [CA] Potentially hazardous foods must be kept at 135F or above for hot holding. [COS] Items were served or discarded prior to 3:30pm MINOR: Chicken drumsticks at 130F. Per employee, chicken was cooked at 12pm. [CA] Potentially hazardous foods must be kept at 135F or above for hot holding. [COS]Items were served or discarded prior to 3:30pm
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed employee using a dry dirty cloth to clean food prep areas and equipment. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee filled a sanitizer bucket with quat and insert a clean wiping cloth.
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 record from Santa Clara County Department of Environmental Health, Sep 30, 2026 · Original Source