Routine Inspection
Dec 17, 2025
9 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips in the facility. [CA] Provide chlorine test strips.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed fruit flies at back corner of the front bar 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.
More about signs of rodents or insectsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink at kitchen area is not operating. Hot side faucet handle is removed and when cold side faucet handle is turned on water leaks. [CA] All food facilities shall provide an operable handwashing station. [SA] Facility has a two compartment prep sink right next to the hand wash sink in the kitchen area. Facility will temporarily use one compartment of the prep sink as hand wash sink and use second compartment of the sink for food prep until 12/19/26. Manager has put sign of hand wash sink and prep sink on each compartment of prep sink for temporary use. Manager will email a video/photo proof of correction to district specialist. Lack of paper towels at both hand wash sinks. [CA] Provide single use paper towels in dispensers at all times. [COS] Paper towels provided.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate available in the facility. Lack of food handler cards for employees in the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease on floor under and near cooking equipment. [CA] Clean the floors 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.
More about cleaning or sanitizing problemsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed fly sticky traps in various locations throughout the facility. [CA] Use approved methods to eliminate flies in the food preparation area.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine at 0 ppm in dish machine. No active dishwashing at the time of the inspection. Use three compartment sink to manually sanitize dishes until dish machine is repaired. [CA] Maintain chlorine in mechanical warewash machine at 50 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.
More about cleaning or sanitizing problemsOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washes hands without using soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee washes hands correctly using soap.
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
Plan review
Inspector’s notes
Facility was asked to provide plans to install a hand wash sink near warewash area. Facility moved the hand wash sink that located in the middle area of the facility to warewash area without plans. [CA] A person proposing to build or remodel 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. Provide plans to the department no later than 12/31/25.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Dec 17, 2025 · Original Source