Routine Inspection
May 8, 2026
7 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Several kitchen employees were found to use disposable gloves improperly: - Two employees found to wash hands with soap while still wearing gloves. After washing gloved hands, employees dried hands with towel on work surface or on apron. - One employee found to to rinse gloved hand in a bucket of water and then dry with towel found on work surface. [corrective action] Disposable gloves are meant for single use only. Do not wash hands while waring disposable gloves. Remove glove, wash hands, and put on a new pair of gloves. [correction] Owner was informed of improper use of disposable gloves and asked to train kitchen employees. Note: Recommend using the 2-compartment sink in the back area as a hand washing sink. Provide operable hand soap and paper towel dispenser at this area.
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 temperature of the pizza prep unit measured 44F. [corrective action] Adjust the unit so that it can hold food 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Urinal in the employee restroom was not operational. Standing water was found in the urinal. [corrective action] Repair plumbing so that urinal can be operable.
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
Animal-derived food items on the menu that are served raw or undercooked lack a disclosure (such as ceviche, sashimi, tataki, carpaccio). [corrective action] Place a symbol next to raw or undercooked animal-derived food items.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Exhaust fan in the employee restroom was not working. [corrective action] Repair or replace the exhaust fan.
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
Some Food Handler Cards were found to be expired. [corrective action] Ensure all employees have a valid Food Handler Card. Note: Some cards were found to expire 5+ years ago. Remove cards of employees that no longer work at this facility.
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
In the employee restroom, Wall mounted soap dispenser was found to be placed on the sink vanity. Pump was not working. The lid of the dispenser was removed to obtain soap. [corrective action] Provide an operable pump soap dispenser.
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 record from Santa Clara County Department of Environmental Health, May 8, 2026 · Original Source