Routine Inspection
Jan 20, 2026
11 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Staff were observed using their cellular device and proceed to prepare and handle foods without first changing gloves and washing hands. 2. Repeat Violation: Both staff were observed to turn off water with clean hands prior to drying with paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands. Inspector educated on proper handwashing technique.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non ANSI freezer in the kitchen area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The wall near the three compartment sink is in disrepair and showing the drywall underneath. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Nonfood contact surfaces clean
Inspector’s notes
Sides of cooking equipment have an accumulation of food debris and grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Toxic substances properly identified, stored, used
Inspector’s notes
An old plastic water bottle was found filled with quaternary ammonia based sanitizer without a label. [CA] Chemicals once removed from original container shall be labeled with common name.
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
Food storage: food storage containers identified
Inspector’s notes
1. Repeat Violation: Facility is storing open bulk foods in their original opened containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2. Repeat Violation: Facility is storing open foods in the basement and has a two door undercounter freezer holding PHFs. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove the freezer and store all opened foods in the permitted food facility area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Signs posted; last inspection report available
Inspector’s notes
The Environmental Health Permit is not displayed in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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
Thermometers provided, accurate
Inspector’s notes
Facility lacks thermometers in the cold holding and hot holding units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
The Food Safety Certificate Presented is for completion of a Food Manager Safety Training Course. Not completion of the Food Safety Manager Exam. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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
Proper cooling methods
Inspector’s notes
Mango lassi puree was found cooling in the walk in cooler with a tight fitting lid. Per staff it had been cooling for about 4 hours. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Inspector educated staff on having cooling foods uncovered to promote rapid cool down from active refrigeration.
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, Jan 20, 2026 · Original Source