Routine Inspection
Aug 24, 2026
9 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of standing 2 door sliding refrigerator measured at 50F [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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of single use paper towels at hand wash sink (near back door). [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Basin at hand wash sink is slow draining. [CA] All food facilities shall provide an operable handwashing station.
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
Wiping cloths: properly used, stored
Inspector’s notes
Several wet/soiled wiping towels found on food preparation tables. [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
Food separated and protected
Inspector’s notes
Cooked foods held next to preparation of raw animal food (3 compartment warewash sink. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food. Food preparation observed at drainboard of mechanical dishwasher. [CA] Food preparation shall only occur in approved areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
Home type pest control (Fogger) found in rear storage room. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Dead cockroaches found in traps at room adjacent to cook line. Cockroach droppings/spotting found at wall above preparation refrigerator. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Live house fly found in kitchen area.[CA] maintain facility to prevent entry/harborage 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
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer concentration at mechanical dishwasher measured 0PPM. (not used at time of inspection) [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cloth towels used to cover food. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
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
Approved thawing methods used; frozen food
Inspector’s notes
Frozen fish found thawing in still water at 3 compartment warewash sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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, Aug 24, 2026 · Original Source