Routine Inspection
Aug 18, 2025
11 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed pink mold-like substance on the white panel inside the ice machine. Observed white build-up on dispenser nozzle of hot water dispenser. [CA] Keep surfaces 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.
More about cleaning or sanitizing problemsOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the 3-compartment sink's goose neck faucet leaked when turned on. [CA] Repair 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.
More about water, plumbing, or sewage problemsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employees' personal cups and a tube of lotion were stored among clean customer glasses on a shelf. [CA] Store personal items below and away from customer food/wares to prevent contamination.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed the menu offered "sunny-side up eggs" (on banh mi), but no consumer advisory was available. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
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
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of food debris on multiple surfaces, including: refrigerator door handles, equipment (e.g. scale on dry storage shelf), on sides of juicer). [CA] Keep surfaces 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.
More about cleaning or sanitizing problemsOfficial wording
Food separated and protected
Inspector’s notes
Inside the prep refrigerator's reach-under section: observed bowl of raw meat stored directly over noodles. Inside the upright freezer: observed a full beverage pitcher was stored among/underneath raw meats. [CA] Store raw meats/animal products below and away from ready-to-eat foods to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips for measuring sanitizer concentration.
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
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available upon request. [CA] Keep a metal probe thermometer readily available to measure internal food temperatures.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Observed aluminum foil was used to line shelves/surfaces. Observed soiled plastic wrap around small scale on dry storage shelf. [CA] Discard foil and plastic wrap and discontinue using it to line surfaces. All surfaces must be smooth, durable, and easily cleanable. 2) Observed round wooden cutting board was damaged, creating a crevice for food to accumulate. [CA] Discard damaged cutting board.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy discoloration and dust accumulation on ceilings in kitchen. Observed food debris splatters/accumulation on walls. Observed heavy accumulation of food debris on floors, especially behind the prep unit and refrigerators. [CA] Keep floors, walls, and ceilings 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.
More about cleaning or sanitizing problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the handsink next to the 3-compartment sink lacked a designated soap dispenser. [CA] Provide a wall-mounted soap dispenser at the handsink. [SA] A bottle of liquid soap was placed next to the 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 record from Santa Clara County Department of Environmental Health, Aug 18, 2025 · Original Source