Routine Inspection
Oct 28, 2025
6 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed missing grout in tiles and coving throughout facility. Observed missing coving around back of cabinet with register. [CA] Repair/replace grout and broken floor tiles. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed holes in FRP through dishwashing area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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
Proper hot and cold holding temperatures
Inspector’s notes
Pasta and macaroni salad in display case measured 47F. Per PIC, they had been in the unit less than 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
After handling dirty equipment/dishes, employee did not remove gloves and wash hands before handling sanitized equipment/dishes. [CA] After handling dirty equipment, employees must remove gloves and wash hands prior to handling sanitized equipment. [COS] Instructed to remove gloves and wash hands, equipment to be sanitized again.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient air of display case measured 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee belongings stored on shelves with bread. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed extra unused oven on table next to preparation unit. [CA] The premises of a food facility shall be free items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Faucet at preparation sink leaks when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source