Routine Inspection
Jun 17, 2025
7 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee wash knife in the 3-compartment sink, then dry with a wiping cloth. [CA] Equipment must be washed, rinsed, sanitized, then allowed to air-dry.
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
At the front handsink: observed trash bin stored in front of handsink. [CA] Do not store objects in front of handsinks. Handsinks must be made accessible so that handwashing is 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
Proper hot and cold holding temperatures
Inspector’s notes
Inside the prep unit in the cooking area: measured internal temperatures of cut tomatoes, cheese, and white sauce to be 48F. Measured internal temperature of cooked meat in the reach-down section to be 44F. PIC stated foods had been held for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and 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
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease on side of cooking equipment under the hood, especially the right griddle. [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
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate and employee food handler cards were not available upon request. *REPEAT VIOLATION* [CA] Obtain a manager's food safety certificate and food handler cards. See notes below.
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
Food separated and protected
Inspector’s notes
Inside multiple refrigerators, observed raw meats/raw shell eggs stored above ready-to-eat foods (vegetables, sauces). [CA] Store raw animal products below/away from ready-to-eat foods. *REPEAT VIOLATION*
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed menu offered undercooked animal products (over easy eggs, etc) but no consumer advisory was 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.” *REPEAT VIOLATION*
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, Jun 17, 2025 · Original Source