Routine Inspection
Jun 27, 2025
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gaskets on doors of the upright reach-in coolers are in disrepair. [CA] Replace gaskets on refrigeration doors and maintain in good repair.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing hands at the three compartment sink without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels. [COS] Employee was stopped and instructed 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 problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only handwash sink located in the back kitchen was partially obstructed with equipment stored in front of the sink. [CA] Handwash sinks shall be kept easily accessible and unobstructed to allow employees to wash their hands when required.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee knock a cutting board onto the floor and then proceeded to put the cutting board back on storage shelf without washing and sanitizing. [CA] Food contact surfaces that are unclean shall be properly wash, rinsed, and sanitized prior to storage or use. [COS] PIC took the cutting board back to warewashing.
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. Inside the upright reach-in coolers: raw shell eggs, tuna, potato salad, and milk were measured at 43F to 47F. Inside the display case cooler: unagi and egg sandwich measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 record from Santa Clara County Department of Environmental Health, Jun 27, 2025 · Original Source