Routine Inspection
May 7, 2026
7 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
REPEAT VIOLATION. Lack of Food Safety Certification. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler's Card were not available for review. [Corrective Action] Ensure employee Food Handler's Card are readily available for review.
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 issuesOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
REPEAT VIOLATION. Heavy grease on the floor under the cookline. [Corrective Action] Clean off the heavy grease accumulation from the floor.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed flickering lights in the kitchen and hallway. [Corrective Action] Repair light so that it does not flicker.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
REPEAT VIOLATION. Damaged rubber seal on the doors of the 3 door upright cooler and single door upright cooler. [Corrective Action] Repair or replace the rubber seals.
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 issuesOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Chicken wings thawing in stagnant water at the prep sink. [Corrective Action] 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 temperatureOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
1. Heavy accumulation of old food debris under the lowest shelf in both freezers. [Corrective Action] Thoroughly clean. 2. REPEAT VIOLATION. Accumulation of mold like substance on the interior walls of the 3 door upright cooler. [Corrective Action] Thoroughly clean and maintain clean. 3. Grime accumulation on the fan guard in the single door upright cooler. [Corrective Action] Clean the fan guard.
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
Food separated and protected
Inspector’s notes
1. Raw chicken was observed stored above vegetables in the 2 sliding door upright cooler. [Corrective Action] Store raw chicken on the lowest shelf to prevent contamination. 2. Chicken in plastic containers observed stored on the kitchen floor next to the handwash sink. [Corrective Action] Do not store any food on the floor.
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, May 7, 2026 · Original Source