Routine Inspection
Apr 8, 2026
9 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Several items in refrigerator and freezer stored directly in grocery bags. [CA] Use food grade plastic bags to store food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
3-door upright unit drain line placed in handwash sink. [CA] Condensation line from refrigerator shall drain into an approved plumbing system.
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.
More about water, plumbing, or sewage problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
accumulation of food debris, grease and grime on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the harborage of vermin.
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
Food separated and protected
Inspector’s notes
1. Containers of food in several refrigerators have no lids. [CA] Provide lids to prevent cross-contamination. 2. Bowl of lettuce placed near handwash sink. [CA] All food shall be separated and protected from cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
No test strips were available at time of inspection. [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
Proper cooling methods
Inspector’s notes
In all refrigeration units, prep inserts stacked directly on top of eachother, not allowing proper air flow. [CA] Properly store cooling foods in such a way to allow proper air flow.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee about to touch RTE veggies after chopping meat products. [CA] Properly wash hands with soap, warm water and dry using single use paper towels between shifting duties. [COS] Employee was asked to wash hands before touching produce.
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 handwash facilities supplied, accessible
Inspector’s notes
Handwash sink blocked with bowl on top of basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Bowl was removed from handwash sink.
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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of food debris on prep units, refrigerator door handles and equipment [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 record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source