Lack of paper towels in the paper towel dispenser at the handwash sink. Loose roll of paper towels observed nearby.
[Corrective Action] Ensure paper towel dispenser is stocked at all times.
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.
Quaternary ammonium sanitizer was not measurable at the time of inspection.
[Corrective Action] Ensure quaternary ammonium sanitizer is at 200 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.
Official record from Santa Clara County Department of Environmental Health, Jun 5, 2026 · Original Source
Routine Inspection
Dec 3, 2025
Pass
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonium sanitizer from the automatic chemical dispenser was measured at 100 ppm.
[Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
[Corrected on Site] Employee replaced sanitizer bag and re-measured at 200 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.
Tubs of meat observed stored directly on the floor in the walk-in cooler.
[Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Expired test strips observed.
[Corrective Action] Provide new test strips and check sanitizer everyday.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Water leaking from the left compartment of the 3 compartment sink.
[Corrective Action] Repair to stop the leak.
2. Wooden panels used as barriers on the metal work tables.
[Corrective Action] Use materials that are durable, smooth, non-absorbant and cleanable.
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.
1. Cracked and worn floor grout at the cookline.
[Corrective Action] Maintain floors in good condition.
2. Bare cement flooring in the walk-in cooler and walk-in freezer.
[Corrective Action] Floors shall be easily cleanable. Contact the plan check program at this department for information on installing approved flooring.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Employee personal items stored along side with food equipment items.
[Corrective Action] Designate a shelving for only employee personal items.
2. Nails and repair equipments stored above steamer baskets.
[Corrective Action] Re-locate nails and repair equipments.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Routine Inspection
Jun 17, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink was measured at 116 degrees Fahrenheit.
[Corrective Action] Provide hot water at 120 degrees Fahrenheit or above.
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.