ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Follow-Up Inspection
Sep 24, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the back handwash station, observed paper towels are stored on a roll outside the dispenser. [CA] Paper towels shall be stored in a sanitary dispenser to prevent contamination.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source
Routine Inspection
Sep 17, 2026
Conditional Pass
15 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed multiple boxes of food stored directly on the floor of the food preparation area. Observed storage area is excessively cluttered. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning. Storage areas shall be maintained in clean condition.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed employee dropping serving tongs on the floor, then taking the tongs to the preparation sink to be rinsed without the use of sanitizer before proceeding to conduct preparation with the same tongs. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. [COS] Specialist intervened and instructed employee to properly wash, rinse, and sanitize tongs using the mechanical dishwasher prior to use.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed multiple improper handwashing practices including: employees touching their face or dirty equipment, then directly proceeding to handle food without an intermediate handwashing step. When requested to wash hands, employees rinsed hands in the preparation sink without the use of soap. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened before contamination of food, and instructed employees to properly wash hands in the designated handwashing station.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Observed mechanical dishwasher is located directly adjacent to the drainboard of the 3-compartment sink, making the drainboard not readily accessible. [CA] Two metal integral drainboards of appropriate size and construction not attached to point of entry and exit of dishwash machine or sink shall be provided and readily accessible.
2) Facility lacks test strips for sanitizer of choice (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical 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.
Observed a couple of flies throughout the food preparation area. [CA] The premises of a food facility shall be maintained free of non-disease carrying flies, insects, weevils, ants, and gnats.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gap in the ceiling due to misaligned ceiling panel. Observed gap in the screen door attached to the back door leading outside. [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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed use of unapproved equipment including: countertop deep fryer (Global Solutions) without mechanical ventilation, ice shaver (Le jie), and large standing noodle machines (Guan Ting Ji Xie), and domestic rice cookers to hold soups. [CA] Discontinue the use of unapproved equipment. 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.
Observed plate of melons stored directly on top of the mechanical dishwasher. Food is for employee consumption. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas. Employees shall have a designated area for consumption.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
At the front handwash station, observed the hot water knob is inoperable. Measured the maximum water temperature at 70F. At the back handwash station, observed the cold water knob is inoperable. The hot water knob was non-adjustable and exceeded temperature of 108F. [CA] Water shall be supplied at handwash stations from 100-108F as measured from the faucet if not readily adjustable.
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.
Observed cooked beef cooling in a large, deep, plastic bucket. Measured the cooked beef at 80F in the center and 63F at the sides. Per employee, beef was cooked 1 hour prior to temperature measurement. [CA] 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] Employee separated the beef into smaller portions in a shallow tray.
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.
1) Measured fresh garlic in oil mixture stored directly on the preparation counter at 67F. Per employee, mixture was prepared 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Mixture was relocated to the 2-door upright cooler to facilitate rapid cooling.
2) Measured fried eggs inside the warmer from 80-120F. Per PIC, fried eggs were cooked 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] Fried eggs will be served within the lunch period (within 4 hours from time of initial cooking and removal from temperature control). Fried eggs shall be made per order.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed active leak at the handwash sink at the front of the kitchen whenever the faucet is turned on. [CA] Plumbing fixtures shall be maintained in good repair. [COS] Employee repaired the leak at the time of inspection.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed re-use of single-use food or spice containers to store other foods. [CA] Discontinue re-use of single-use containers. Food shall be stored in approved, food grade containers approved for sanitation.
2) Observed bowls without handles stored directly in ingredient bins. [CA] Provide approved scoops with handles to prevent direct hand contamination with food.
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.
At the back handwash station, measured water temperature at 118F while the cold water knob was not adjustable. Observed lack of soap at this handwash station. [CA] Handwash stations shall be fully accessible and stocked with soap and single use towels at all times. [COS] Employee adjusted the handwash sink at the time of inspection. The sink is now fully operational with hot and cold water, and is stocked with soap and single use towels.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Follow-Up Inspection
Jun 11, 2026
Pass
1 recorded violation
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found hot water knob off at the back hand wash station.
2. Found hot water knob at front hand wash station loose and unable to turn on.
[CA] Ensure hot water provided at all times. [COS] Operator turned on hot water valve and tighten screw for hot water knob at front hand wash station. Found hot water provided at both station.
3. Found leaking draining under hand wash station located at front area. [CA] Secure leak.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2026 · Original Source
Routine Inspection
Jun 4, 2026
Conditional Pass
3 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found ONLY hand wash station located in back area blocked by pots and other items. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocated items.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found boxes of back rib and box vegetable (cabbage & celery) stored outside of food facility located in the back area. Per operator, food items came between between 11:30am -12:30pm. Invoice was provided. [CA] Ensure all food is protected from potential contamination. [COS] Operator directed to relocate all food items into food facility.
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.
Measured trays of shell eggs holding at 76F in back prep area for more than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator voluntarily discarded PHFs in 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.
Official record from Santa Clara County Department of Environmental Health, Jun 4, 2026 · Original Source
Follow-Up Inspection
Apr 17, 2026
Result not listed
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 17, 2026 · Original Source
Routine Inspection
Apr 15, 2026
Pass
9 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Facility has multiple open bags, food containers stored on floor throughout the facility.
[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.
Observed drain flies near warewash area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
* Repeat violation
Lack of paper towels at both hand wash sinks in the kitchen and both handwash sinks were obstructed by items in the sink and in front of it.
[CA] Provide single use paper towels in dispensers at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Paper towels provided and hand wash sinks were cleared to use.
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.
Chlorine measured at 0 ppm in dish machine after multiple attempts. No active warewashing at the time of the inspection.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Facility shall manually sanitize dishes until dish machine is repaired.
Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed two unapproved noodles making machines and one shave ice equipment imported from China.
[CA] New and/or replacement 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).
Discontinue the use of this equipment and remove it from the facility. If equipment is not removed by 4/17/26, further enforcements actions may be taken.
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.
Accumulation of flour, food debris, grease and dust on floors and walls throughout the facility.
[CA] Clean the floors and walls and maintain the facility in good condition.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed various items cluttered together at the back of the facility which makes it harder to walk through and access the back area for inspection or overall use.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Mops or brooms are stored throughout the facility, mop sink is not accessible due to multiple pieces if equipment in the front.
[CA] Mop rack or other devices not made available to hang and store cleaning tools. Ensure mop sink is accessible at all times.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
When owner was proceeding to wash hands, went to the restroom to wash hands instead in the kitchen at the beginning of the inspection.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] When instructed, owner then washed hands in the kitchen.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source
Routine Inspection
Jan 26, 2026
Pass
8 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Back door observed propped open.
[Corrective Action] Keep back door closed when not actively going in or out.
2. Unused equipment observed stored at the back area.
[Corrective Action] Remove any unused equipment from the premise.
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.
Lack of a splash guard between the handwash sink and the food prep sink.
[Corrective Action] Install a splash guard between the handwash sink and the food prep sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Heavy grime on the floor under the 3 compartment sink and on the floor under the dough prep table.
[Corrective Action] Thoroughly clean and maintain clean.
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.
1. MAJOR. Handwash sink at the cookline observed completely blocked by plastic containers, meat thawing in sink and trash cans. Lack of paper towels at the handwash sink as well.
[Corrective Action] The handwash sink shall be easily accessible at all times. Do not block the handwash sink. Ensure paper towels and soap are available at all times.
[Suitable Alternative] Items in the sink were removed. Loose paper towels were provided.
2. MAJOR. Handwash sink by the 3 compartment sink observed completely blocked with dirty utensils.
[Corrective Action] Ensure handwash sink is easily accessible at all times.
[Suitable Alternative] The other handwash sink is available for use.
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.
Raw shell eggs measured at 49 degrees Fahrenheit. Per employee, the box of eggs came in from the other facility in the morning.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
[Corrected on Site] Raw shell eggs moved into the refrigeration unit.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Meat observed stored directly in the plastic shopping bags.
[Corrective Action] Discontinue storing foods in direct contact with plastic shopping bags. Store in food grade materials.
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.
Boxes of pork observed thawing at room temperature.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed electric deep fryer used outside the the exhaust hood.
[Corrective Action] Use deep fryer under the exhaust hood.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 26, 2026 · Original Source
Routine Inspection
Jul 18, 2025
Pass
7 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed faucets handles for cold/hot water switched at food prep sink. Cold water labeled faucet has hot water and hot water labeled faucet has cold water.
[CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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.
Paper towels stored above dispenser at hand wash sink near food prep sink.
[CA] Single use paper towels shall be stored in dispensers 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.
Observed accumulation of food debris on non food contacting surfaces of equipment suck as all around exterior of ice machine, around warewash sink and unused equipment in the back area of facility.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Observed FRP wall panel loose on walls throughout the facility.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Accumulation of food debris under the equipment in cooking area and under storage racks in back storage area. Observed standing water under storage near back door. Observed food debris and other grime on walls in cooking area and warewash area.
[CA] Clean the floors and walls and maintain in good condition.
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.
Observed few small flying insects at the back area of the facility near back door.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused equipment and many cardboard boxes stored on floor in the back storage area of facility which makes it hard to access the back corner of the area to clean.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Locker for employee items is in the back corner of the facility that is obstructed by unused boxes and equipment.
[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard used as shelf liner throughout the facility.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 18, 2025 · Original Source
Routine Inspection
Nov 26, 2024
Pass
9 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cardboard used as shelf liner near hand wash sink.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Observed a new cooking equipment labeled Intelligent Cooking machine stored outside ventilation hood. Per PIC, they do not use the machine at this time.
[CA]When adding additional equipment, a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
Discontinue any use of the equipment until plans are submitted and approved. More information will be sen to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed flies near janitorial sink and around warewash sink.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Contact professional pest control services to eliminate pest activity.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*Repeat violation
Back door to the facility propped open.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Unused dish machine and cooking equipment stored in the back area of the facility.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Lack of hand soap at hand wash sink near three compartment sink.
Lack of paper towels in dispenser hand wash sink in restroom. Paper towel roll located on a cabinet in the restroom.
[CA] Provide soap in dispenser and paper towels in dispenser at all times.
[COS] Soap and paper towel restocked.
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.
Lack of toilet tissue in the disposer. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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.
Accumulation of grease and food debris on equipment door handles, ice machine lid and equipment food contact surfaces.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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.
Accumulation of grease, dust and food debris on floors and behind equipment throughout the facility.
[CA] Floors in food preparation area shall be kept clean.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*Repeat violation
Accumulation of heavy grease on ventilation filters.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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.