Routine Inspection
Jul 8, 2025
9 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quat sanitizer in the three compartment sink was measured at 0 ppm. No active warewashing observed at time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] The container of sanitizer was low and changed out by PIC.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Knife stored on magnetic strip above prep sink is observed with multiple chips on the blade. [CA] Remove from use and replace damaged utensils and equipment.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safeety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located by warewashing area is obstructed with equipment stored in the basin of the sink. [CA] All handwash sinks shall be unobstructed and easily accessible to allow proper handwashing when required. [COS] Employee removed items obstructing the sink. Employees were also observed using another handwash sink located within a reasonable distance.
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
Nonfood contact surfaces clean
Inspector’s notes
Floor drain located by the ice machine is unclean with accumulation of black mold-like substance. [CA] Frequently clean and sanitize nonfood contact surfaces or as needed.
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
Multiple dead cockroaches (5-6) observed in area by the three compartment sink. Did not observe vermin activity elsewhere and facility does not have professional pest control service. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottles used in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Carne asada in hot holding unit was measured at 100-110F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Per employee, the item was prepared within the hour and placed it back on the grill to reheat.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Employee personal foods are stored inside the upright reach-in cooler above food used and served in the kitchen. [CA] Employee personal food shall be stored in designated area that is separate or below food used in the facility to prevent cross-contamination. 2) Employee personal items are stored on the prep tables. [CA] Employee personal items shall be stored in designated area separate or below food preparation or food storage areas. 3) Accumulation of unused items and unapproved equipment within the facility. [CA] Items and equipment that are not necessary for the day to day operation of the kitchen shall be removed from the facility.
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 record from Santa Clara County Department of Environmental Health, Jul 8, 2025 · Original Source