Routine Inspection
Dec 3, 2025
8 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Handwash sink at the cooking was partially blocked by a food cart. [Corrective Action] The handwash sink shall be easily accessible at all times. 2. The handwash sink next to the prep sink was observed used to thaw meat. [Corrective Action] The handwash sink is to be used to wash hands only. 3. Lack of handwash soap at the handwash sink at the cookline. Soap available at the adjacent wall. [Corrective Action] Ensure handwash soap is always available to properly wash hands.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Water leak at the drain pipe at the handwash sink next to the prep sink. [Corrective Action] Repair to stop the leak.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed mold like substance inside the ice machine. [Corrective Action] Thoroughly clean and sanitize inside ice machine.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber seal observed damaged on the left door of the 3 door undercounter cooler. [Corrective Action] Repair or replace the rubber seal.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Miscellaneous items stored in the mop sink. [Corrective Action] Maintain mop sink clear and clean. 2. Observed used oil stored in a 5 gallon water bottle at the rear of the facility. [Corrective Action] Properly discard used oil.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
Floor sink at the prep sink at the cookline observed clogged. [Corrective Action] Ensure floor sink is properly draining.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. Rice on the metal sheet pan on the shelf at the cookline was measured at 128 degrees Fahrenheit. Per chef, rice is normally stored in the steamer to maintain hot. [Corrective Action] Maintain hot Potentially Hazardous Foods above 135 degrees Fahrenheit. 2. Meat in the 3 door undercounter cooler was measured at 44 degrees Fahrenheit. [Corrective Action] Maintain cold Potentially Hazardous Foods below 41 degrees Fahrenheit.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Pooling of water observed under the roasting machine at the cookline. [Corrective Action] Remove pooling water. 2. Cracked floor tiles observed throughout the kitchen. [Corrective Action] Maintain floors in good condition.
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, Dec 3, 2025 · Original Source