Routine Inspection
Jul 9, 2025
6 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed changing disposable glove between changing tasks without washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The three compartment warewash sink is partially obstructed by two-door upright reach-in cooler. [CA] The three compartment sink shall be unobstructed so that employees can properly warewash (wash, rinse, sanitize) all food contact utensils/equipment.
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
1) Food safety certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Employee food handler cards are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw chicken thawing in room temperature on the prep table and in standing water in the food preparation 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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Various fried chicken measured at improper hot holding temperatures. Chicken wings, popcorn chicken, chicken tenders, fried chicken drumstick measured between 93 to 110F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee, the chicken were prepared within the last hour and agreed that the chicken will now be subject to time where it is time-marked to be discarded if not used within the next 3 hours. Provided operator with TPHC handout.
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
Person in charge present and performing duties
Inspector’s notes
A person in charge is not available at time of inspection. [CA] A designated person in charge (PIC) with knowledge of the facility's operation and food safety shall be available at all times when facility is operating.
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, Jul 9, 2025 · Original Source