Follow-Up Inspection
Aug 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Santa Clara County, CA
Chili Garden
278 Barber Ct
Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Aug 17, 2026
Conditional Pass
16 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed that the three compartment warewashing sink's third compartment is unable to be filled, owing to a large leak in the piping underneath that causes all water to discharge onto the floor of the warewashing area. [CA] Ensure that three compartment sink is repaired.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
All employee food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
More about paperwork, training, or posting issuescriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed chopping raw beef, then proceeded to handle a plate of cooked, ready-to-eat food intended for customer service. Employee observed coughing directly into their closed fist, then attempted to continue food preparation before being stopped. Employee observed handling raw pork, then attempted to handle spinach before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to properly 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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwashing employee observed spraying down plastic tubs and lids used to store raw meat, then proceeded to stack them up to dry, thereby skipping the sanitizing step. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active use to wash dishes. Three compartment sink is unable to be filled in the right compartment, due to a large leak in the pipe that causes all water filled in the basin to discharge onto the floor of the kitchen. *Note: See K34m. [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. Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Instructed employees to set up the three compartment sink as a two compartment setup; Wash (with soap) in first compartment, rinse using sprayer nozzle at rinse sink located adjacent to mechanical dishwasher, and sanitize in the middle compartment. Owner states that pipe will be repaired by tonight.
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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed heavy accumulation of cockroach droppings in and around unsealed crevices above, to the side, and underneath the three compartment warewashing sink. Observed accumulation of cockroach droppings on the wall in the back preparation area, and a singular dead German cockroach on the knife holder anchored to the wall in the same area. On the floor, in the same area, underneath bulk bins used for the dry storage of bulk food items, observed 50+ rodent droppings. Most of the droppings appear to be old/dried. Reviewed pest control service report, conducted by IPM on 08/08/2026, which noted that the facility was treated for cockroaches and rodents, but no activity was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Continue to work with pest control. A follow-up inspection will be conducted within the next 48 hours to ensure that the facility is free of vermin activity. Per owner, they have scheduled a pest control treatment service for tonight.
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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the back meat preparation area, observed 30+ pieces of dried pork hanging on hooks that measured 72F. Per staff, they had been drying for the last 3 days. On a garbage can in the back storage area, observed two cases of raw shell eggs that measured 65F via probe. Per staff, they had been delivered less than 1.5 hours prior. On a prep table at the hallway leading into the kitchen, quail eggs, tomato egg stir fry, and cooked vegetable mix measured between 75F and 83F. Per staff, items had been uncanned or cooked within the last 30 minutes. Numerous potentially hazardous foods measured between 47F and 54F while maintained in the prep cooler furthest to the right at the cook-line, including raw lamb, raw fish, raw beef tripe, raw pork intestine, raw pork blood, bean sprouts, and raw chicken. Ambient of the unit measured 49F via probe. Per staff, some items had been placed into the unit earlier this morning (less than 2 hours prior), and some had been maintained in the unit overnight. Numerous potentially hazardous foods measured between 44F and 53F while maintained in the prep cooler in the corner of the main preparation area, including cooked potato, sliced tomatoes, bean sprouts, raw mackerel, raw carp, raw frog legs, and cooked beef short rib. Ambient of the unit measured 45F via probe. Per staff, some items had been placed into the unit earlier this morning (less than 2 hours prior), and some had been maintained in the unit overnight. In the open-top prep cooler at the middle of the cook-line, bean sprouts, tomato sauce, and vermicelli noodles measured between 50F and 52F. Ambient of the unit measured 48F via probe. Per staff, items had been placed into the unit less than 2 hours prior for lunch service. At the main preparation area, bean sprouts and sliced tomatoes measured 56F, and and vegetable stir fry measured 119F. Per staff, items had been taken out of refrigeration or cooked less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Dried pork and potentially hazardous foods maintained in the prep coolers since last night were voluntarily condemned and discarded due to time and temperature abuse. All other potentially hazardous foods were relocated to working refrigeration, reheated, or served.
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 temperatureminorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Insufficient number of tongs provided for consumer self service at the self service buffet area in the dining area. Observed customers utilizing the same pair of tongs to handle a variety of raw animal products and vegetables. [CA] Provide tongs for each type of raw animal product to prevent cross contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash facility in the corner of the main preparation area observed completely obstructed by a rolling cart, several prep cooler lids placed in front, and various assorted clutter inside the basin of the sink. *Note: Additional, available and properly stocked hand wash station located nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in cooler, observed the following: - Raw chicken stored above raw beef - Raw chicken stored above raw fish - Raw beef stored above carrots and spinach [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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
A large stock pot of soup measured between 129F and 130F while maintained on a prep table at the hallway leading to the entrance to the kitchen area. Per staff, soup had been cooked less than 1 hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup was relocated to the walk-in freezer to rapidly cool.
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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep cooler at the corner of the main preparation area, prep cooler at the right side of the cook-line, and prep cooler at the middle of the cook-line are unable to maintain potentially hazardous foods at 41F or below.
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.
More about equipment or utensil issuesminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed the three compartment sink right-most compartment is unable to be filled; A hole in the pipe causes all water to be discharged onto the floor of the dishwashing area upon attempting to fill the sink. Observed an employee spraying down dirty dishes, with all discharged wastewater flowing onto the floor of the dishwashing area due to leak. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed an employee pick up a tub of meat that was maintained on the floor, then placed it directly on top of a tub of chopped corn cobs, in a manner where the bottom of the first container contacted the corn. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Corn cobs were voluntarily condemned and discarded due to adulteration.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a clean cutting board and clean sheet pans stored directly on the floor. [CA] Equipment contacting food shall stored in a sanitary location.
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.
More about equipment or utensil issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed that the walk-in freezer is completely full of tubs and cases of food from floor to ceiling. Observed no possible way of entering the walk-in freezer. [CA] Adequate and sufficient space shall be provided for the storage of potentially hazardous foods. Observed containers, tubs, and cases of food stored directly on the floor at the cook-line, walk-in cooler, and walk-in freezer. [CA] 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 findingcriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Tomato egg stir fry, braised beef, cooked bok choy, and eggplant soup subjected to time as a public health control were not labeled while maintained on a rolling cart at the entrance to the main kitchen area. Per staff, items had been cooked between 15 minutes and 45 minutes prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly time labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 17, 2026 · Original Source
Follow-Up Inspection
Nov 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 20, 2025 · Original Source
Routine Inspection
Nov 19, 2025
Conditional Pass
12 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash, rinse, and sanitize (bleach) in the three compartment sink until the mechanical dishwasher can be repaired to output chlorine at 50 ppm. 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. 2. Black, mold-like substance observed on the interior walls of the ice machine. Direct contamination observed. [CA] Maintain ice machine clean to prevent the adulteration of ice. [COS] Employee VC&D ice. Ice machine cleaned and sanitized.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knives stored in the crack between prep cooler and counter. Clean cutting board stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location.
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.
More about equipment or utensil issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked, bone-in chicken measured 47F while maintained in a plastic-wrap covered container in the under-counter cooler directly across from the cook-line. Per staff, it had been cooked yesterday and maintained in the unit overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken VC&D into the trash.
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 temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of food stored on the floor throughout the kitchen and walk-in cooler/walk-in freezer. [CA] 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 findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Various raw animal products stored directly above or next to vegetables or cooked, ready-to-eat foods in the walk-in cooler. [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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* Sauces containing garlic in oil, cooked vegetable soups, cooked eggplant, bean sprouts, and chicken measured 56F-73F while maintained on various counter surfaces throughout the kitchen. Per staff, the sauces, bean sprouts, and chicken had been taken out of the walk-in cooler two hours prior, and the cooked items had been cooked to be served only for lunch service. Various raw animal products (chicken, pork, beef, crab, lamb, etc.) measured 48F-57F while maintained in the upper inserts of the right-most prep cooler at the cook-line, and in upper inserts of the three prep coolers at the self-service station in the dining area. Some of the prep inserts observed to be filled past the fill-limit. Per staff, items had been relocated to the units less than 1.5 hours prior. Ambient of the lower portion of the units measured 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Do not overfill prep inserts. Potentially hazardous foods shall be temperature controlled, or else subjected to time as a public health control (4-hour rule). [COS] Some potentially hazardous foods relocated to the walk-in cooler. Ice added to prep inserts. All other potentially hazardous foods to be served or else discarded by the end of lunch service (2:30 PM).
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 temperaturecriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled dirty dishes, then immediately handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees shall change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [SA] Affected dishes placed into a pile of dirty dishes to be re-washed. ____________ Minor violation: Employee handled raw chicken, then attempted to handle spinach and mushrooms before being stopped. [CA] Employees shall wash their hands in the scenarios listed above.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of food buildup on the floor underneath refrigeration units in the center of the preparation area, directly across from the cook-line. [CA] Maintain clean to prevent the attraction of vermin. Several structural deficiencies observed, including small holes/gaps in the walls and ceilings, and damaged cove basing in parts of the kitchen area. [CA] Repair structural deficiencies to prevent the 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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* Handwash sink at the entrance of the kitchen lacked soap. Soap dispenser observed to be inoperable. Handwash sink in the corner of the preparation area observed to be completely obstructed with several prep cooler lids and a cart. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Pump bottle of soap provided. Obstruction removed.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Both back doors leading into the kitchen maintained open. [CA] Keep doors closed where possible to prevent the intrusion of 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.
More about signs of rodents or insectsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen beef observed to be thawing in ambient air. Frogs observed to be thawing in standing water. Beef tripe observed to be thawing while not fully immersed under running water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F 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 temperaturecriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One live German cockroach observed crawling on the floor near the open back door leading into the area with the three compartment preparation sink. One dead cockroach observed on the clear plastic lid of a bulk storage container of flour. Two dead cockroaches observed under the three-door upright cooler in the same area. *No other evidence of cockroaches observed throughout the facility* Reviewed recent pest control treatment report, which states that facility was treated for cockroaches, but no activity was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Facility must obtain a service by a licensed pest control agency within the next three days, prior to the follow-up inspection. [SA] Live cockroach abated. Manager states that he has scheduled a treatment, and that staff will thoroughly clean tonight. _____________ Minor violations: Several old, dry rodent droppings observed throughout the back preparation area (near the three compartment preparation sink), the water heater, and dry storage room. [CA] Clean and sanitize area of dead cockroaches or old droppings. Approximately 5 flies observed flying around the kitchen. [CA] Eradicate presence of flies within food facility to prevent the contamination of food.
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, Nov 19, 2025 · Original Source