Routine Inspection
Dec 8, 2025
8 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling dirty dishes, then attempted to handle clean dishes that had just been ran through the mechanical dishwasher before being stopped. [CA] Employees shall change their gloves (if applicable) and wash their hands in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee washed hands. Proper glove-use and handwashing procedures discussed with staff.
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 of the two-door upright cooler at the entrance of the kitchen measured 52F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F 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
Food in good condition, safe, unadulterated
Inspector’s notes
Can observed to have a dented hermetic seal while maintained on a storage rack in the dry storage room. [CA] Cans with dented or compromised hermetic seals shall be discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
Wastewater from the mechanical dishwasher observed to be discharging onto the floor through gaps in the openable door during warewashing. Pools of water observed on the floor underneath the mechanical dishwasher. [CA] Wastewater shall drain and be disposed of properly through the approved plumbing system.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. Heavy accumulation of black-mold like substance on the back wall of the right-side ice machine. [CA] Clean regularly to prevent buildup. [COS] PIC elected to discard ice. 2. Accumulation of brown/black dust, debris, and old food residue on the blades of multiple table-mounted can openers. [CA] Food contact surfaces shall be maintained clean. [COS] Can openers taken to the mechanical dishwasher to be properly cleaned/sanitized.
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 cooling methods
Inspector’s notes
*REPEAT VIOLATION* Cooked chicken measured 72F while maintained in a plastic wrap-covered, deep container in a prep cooler at the front service line. Per the PIC, it had been cooling for approximately two hours. Tomato sauce measured 47F while maintained in a plastic wrap-covered, deep container in the walk-in cooler. Per the PIC, it had been cooling since yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Potentially hazardous foods prepared from ingredients at room temperature shall be cooled to 41F within 4 hours. [COS] Chicken uncovered and separated into smaller portions, then placed into the walk-in freezer to rapidly cool down. Tomato sauce VC&D into the trash.
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
No rodents, insects, birds, or animals
Inspector’s notes
Several dead cockroaches observed in sticky traps or on the floor in the kitchen area. Facility obtains a monthly pest control service from Terminex. Pest controls reports provided. [CA] Clean and sanitize area of dead cockroaches. A food facility shall be maintained free of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
Various cheeses and boiled eggs measured 49F while maintained in the two-door upright cooler to the right of the two compartment prep sink. Per staff, items had been placed inside the unit two hours prior. Ambient of the unit measured 52F via probe, and via a thermometer maintained inside the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Eggs and cheeses relocated to walk-in cooler.
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, Dec 8, 2025 · Original Source