Routine Inspection
Jun 2, 2026
9 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate unavailable upon request. Observed missing food handler cards for employees that handle food. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. Ensure all employees that handle food obtain food handler cards.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gaps and crevices on walls by the warewash area, and by the cookline/prep area. [CA] Ensure all gaps are properly sealed to prevent harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, measured garlic in oil at 105F. Per operator, stored for about 2 hours. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated container of garlic in oil and placed in a hot water bath at the steam table.
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
Observed main hood for the flat top grill does not have adequate suction. [CA] Ensure ventilation system is properly repaired and adequately maintained to effectively remove cooking odors, smoke, steam, grease, heat, 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 wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed sitting wastewater/garbage water in the garbage bin. [CA] Ensure garbage is disposed in tightly sealed bags. Garbage and refuse containers shall be properly maintained to prevent a nuisance.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer for the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, observed food debris between equipment and on the floor. [CA] Ensure facility floors, walls, ceilings, and equipment are frequently cleaned and maintained.
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
In the 2 door reach in refrigerator, observed raw beef stored over cooked pork and cooked foods. [CA] Ensure raw meats are stored below cooked and ready to eat foods to prevent possible contamination. Ensure raw meats are stored in the following order from the bottom: chicken, beef, pork, and fish/seafood.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in between edges of prep tables and refrigeration, and between the wall and the 3 compartment sink. [CA] Ensure knives are properly stored in a manner that prevents possible contamination.
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 record from Santa Clara County Department of Environmental Health, Jun 2, 2026 · Original Source