Routine Inspection
Sep 24, 2026
5 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the following: -Missing tile underneath the dishwashing machine -Tile in dry storage room to be lifting by the wall -Hole in wall by 3-compartment sink [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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
Handwashing sink near dish station lacked hand towels and soap. Handwashing sink between two prep fridges lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gaps found in exhaust filters at cook line. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Fish in ROP was found thawing in sealed packaging in walk-in. [CA] Ensure fish is properly thaw per manufacturer's instructions.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed freezer with ice build up around door. Per in charge informed us that freezer strip needs to be replaced and technician has been contacted. Walk-in refrigerator showed signs of deterioration. [CA]Ensure equipment is clean and in good repair.
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 record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source