Routine Inspection
May 9, 2025
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station next to the cook line was blocked at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were moved out of the hand wash station, now accessible.
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
Placard properly displayed/posted
Inspector’s notes
Placard has been removed from its original location and hidden in the back area. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Latex gloves are being used within the facility at the time of inspection. [CA] Remove latex gloves from the facility and only use Nitrile/Vinyl gloves. Some people are allergic to latex gloves.
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
Pooled eggs within plastic tray were measured at 54*F at the time of inspection. Per cook, they were cracked about 15-mins ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cook moved the eggs into the reach in.
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, May 9, 2025 · Original Source