Routine Inspection
Oct 3, 2025
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located at the cook line by the flat top grill was completed obstructed by cutting board and waffle maker stored over the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to properly wash their hands when required. [COS] Employee relocated items obstructing the handwash sink.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Disposable cup used as a scoop and stored inside container of cooked rice. [CA] Use approved utensils with a handle to use as a scoop.
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
Permits available
Inspector’s notes
Facility's Environmental Health permit expired on 9/30/25. [CA] A food facility is required to have a valid Health Permit to operate. A 48 hour notice is issued, See comments section below.
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
Food separated and protected
Inspector’s notes
Inside the upright reach-in cooler and in the walk-in cooler, raw shell eggs are stored above cooked and ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods at the cook line were measured at improper cold holding temperatures. Over stacked in the prep inserts: raw shell eggs and pancake mix measured at 49F. In the drawer coolers under the flat top grills: cheese, steak, ham, and chorizo measured at 46 to 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 wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Flat top grill is observed in use outside the overhang of the ventilation hood. [CA] All cooking equipment shall be within the overhang of the ventilation hood to capture heat, steam, grease, and vapors.
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 record from Santa Clara County Department of Environmental Health, Oct 3, 2025 · Original Source