Routine Inspection
Dec 12, 2025
4 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are the cook line are used, reused, and stored on 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash sink located near the warewashing area did not have single-use paper towels available. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Employee refilled paper towel dispenser. Another handwash sink with paper towels was available within a reasonable distance.
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, linens: Proper storage and use
Inspector’s notes
Plastic take-out containers are used as scoops and stored inside bulk food containers in the dry storage room. [CA] Use approved utensils with a handle for bulk foods to prevent cross-contamination when handling.
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
Observed raw fish (salmon in drawer cooler, and tuna in walk-in cooler) thawing while still inside reduced oxygen packaging. [CA] Frozen fish shall be removed from reduced oxygen packaging prior to thawing. Instructions were also listed on packaging of product.
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, Dec 12, 2025 · Original Source