Routine Inspection
Dec 2, 2025
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the handwash sink was partially obstructed at the time of inspection due to storage of equipment directly in the sink. Nearby 2-compartment sink available for washing hands. [CA] Handwash station shall be fully accessible and unobstructed at all times.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the hot holding box, measured pizza and teriyaki chicken from 110-117F. Per PIC, foods were prepared 45 minutes prior to temperature measurement and will only be served for lunch. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that foods will be discarded after lunch service (within 4 hours of initial cooking).
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed active use of white, domestic freezers that are not approved for commercial use. [CA] All food 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 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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed large hole in the wall underneath the 2-compartment sink. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed one dead German cockroach inside a sticky trap underneath the preparation unit. Per PIC, sticky trap was placed a week ago. No other live activity or evidence of vermin observed. Facility receives pest control services monthly. [CA] Remove evidence of vermin. The premises of a food facility shall be kept free of vermin and non-disease carrying insects, gnats, ants, fruit flies, and weevils.
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 storage: food storage containers identified
Inspector’s notes
Observed multiple beverage boxes stored directly on the floor. [CA] Food shall be stored at least six inches off the floor to prevent contamination and facilitate ease of cleaning.
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, Dec 2, 2025 · Original Source