Routine Inspection
Jan 26, 2026
8 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Inside the upright refrigerator: observed raw meats stored on a shelf directly above uncovered vegetables. [CA] Store raw animal products below/away from ready-to-eat foods to reduce risk of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed open doorway between the kitchen and the outdoors. [CA] Kitchen/food prep areas shall not be exposed to outside areas. Install a door etc. as needed.
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
Plan review
Inspector’s notes
Facility has not obtained written approval for the unapproved dishwashing machine in the kitchen, which was originally cited in 2023. [CA] Contact Plan Check at (408) 918-3400 or dehplancheck@deh.sccgov.org to follow up on next steps for approval of dishwasher. Inspector provided hard copy of Plan Check letter from 7/20/2023 for SR087841 today. Dishwasher was impounded. See notes below.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed brown mold-like substance on the metal baffle inside the ice machine. [CA] Keep the ice machine 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
The soap dispenser in the restroom was empty. [CA] Keep soap dispenser stocked at all times. [COS] Employee restocked soap. ______ Minor violation: At the kitchen handsink: observed clean knives/spoons stored on a magnetic holder under/adjacent to the paper towel dispenser, making it difficult to acquire paper towels without contaminating the clean equipment. [CA] Store clean equipment away from the handsink dispensers to prevent contamination.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the kitchen handsink: observed drain pipe extended into the floor sink. [CA] Provide a minimum 1 inch air gap between the drain pipe and the top rim of the floor sink.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility serves undercooked animal products (undercooked eggs, ceviche) but no consumer advisory was available on the menu. [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
Approved thawing methods used; frozen food
Inspector’s notes
Observed meats thawing at ambient room temperature in the kitchen. Operator stated the items had been thawing for 1 hour. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
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 record from Santa Clara County Department of Environmental Health, Jan 26, 2026 · Original Source