Routine Inspection
Sep 30, 2026
8 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
On the floor right of the 3-compartment sink: observed one slow-moving adult cockroach lying on its back. No other evidence of vermin was observed. Per PIC, the facility had just received treatment on Monday (2 days prior). [CA] Keep facility clear of vermin. A follow-up inspection will be conducted to assess compliance.
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 storage: food storage containers identified
Inspector’s notes
Observed opened bags of food (cinnamon, baking soda) in the dry storage room. [CA] Keep food fully sealed in bags/containers 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
Proper hot and cold holding temperatures
Inspector’s notes
Inside the left prep unit: measured internal temperatures of pico de gallo, sliced tomatoes, raw shrimp, and raw fish to be 44-45F. Note: Ambient temperature of the unit measured to be 40F after a probe thermometer was left inside for approximately 15 minutes. Inside the refrigerator drawers under the cookline: measured internal temperature of boiled potatoes to be 41 - 45F. Note: PIC stated the drawers had been opened repeatedly since 9am today (approximately 2 hours prior). The temperature display of the unit read 38F approximately 10 minutes later. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust the temperature of the units to accomodate for busy prep times.
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 grease/food debris on the griddle under the hood. [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
The hand sink next to the warewashing sink was draining slowly. [CA] Repair the sink and maintain it in good working condition. [SA] Employees may use the left "wash" compartment of the 3-compartment sink to wash hands as needed. Note: the hand sink's soap and paper towel dispensers were next to the wash compartment. A follow-up inspection will be conducted. See comments below.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the rear warewashing area: observed a large garbage bin partially obstructing the hand sink. [CA] Do not place objects in front of hand sinks. Hand sinks shall be accessible to make handwashing not only possible, but likely.
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
Wiping cloths: properly used, stored
Inspector’s notes
1) Observed soiled wiping cloth stored directly on counter. [CA] When not in use, wiping cloths must be stored in sanitizer solution. 2) Measured quaternary ammonia in the sanitizer bucket next to the cash register to be less than 100ppm. [CA] Store wiping cloths in 200ppm quaternary ammonia, or per manufacturer directions.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed the dumpster's lid was open. [CA] Keep the dumpster lid closed to prevent vermin harborage.
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, Sep 30, 2026 · Original Source