Routine Inspection
Mar 13, 2026
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed boxes of gloves and other equipment in the basin of the handwash sink. [CA] Keep handwash station clear and easily accessible.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy grease and food debris build up on floors, walls and ceilings. [CA] Thoroughly clean and sanitize floors, walls, and ceilings. Ensure hood is working properly (may need an air balance test to check for ventilation issues).
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed clutter, unused equipment and many personal belongings throughout kitchen/food prep area. [CA] Eliminate broken/unused equipment, minimize the amount of personal belongings, reduce clutter.
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 cooling methods
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (cooked chicken and cooked beef 58F-59F). The containers were covered with a lid and double stacked. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as spreading product out on shallow pan, smaller portions, frequent stirring, ice baths, ice paddles, ice as an ingredient and/or blast chiller. Discontinue cooling PHFs in the food prep unit and discontinue covering cooling items with a lid and double stacking. [COS] PIC relocated cooling items that were cooked approximately 1 hour ago into the walk-in cooler to finish cooling.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 record from Santa Clara County Department of Environmental Health, Mar 13, 2026 · Original Source