Routine Inspection
May 13, 2026
8 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Clean equipment (spatulas, strainer, knife, etc.) observed stored hanging or on a magnetic holder directly above the three compartment sink. [CA] Clean equipment shall be stored in a location where it is not exposed to possible splash contamination during dishwashing.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One of the hood screens above the cook-line observed removed. Removed screen observed on the floor leaning against equipment. Per staff, it recently broke and they will order a replacement. [CA] Ensure ventilation is properly installed and maintained to allow for the adequate ventilation of heat/grease.
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
No rodents, insects, birds, or animals
Inspector’s notes
1. Dead German cockroach and several old rodent droppings observed in the metal cabinet underneath the soda syrup dispensers in the dining area. *No other evidence of cockroach or rodent activity observed* Facility provided the most recent pest control service report conducted by Ecolab on 4/20/2026, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. 3+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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
Time as a public health control; procedures & records
Inspector’s notes
Fried chicken subjected to time as a public health control while maintained under heat lamps at the front service line observed marked for discard at 10:20 AM, but was still in-use at 10:42 AM. [CA] Potentially hazardous foods subjected to time as a public health control shall be discarded at labeled discard time, in accordance with facility's written TPHC policy. [COS] Fried chicken was discarded, per TPHC requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Quaternary ammonium sanitizer measured 0 ppm in a wiping cloth bucket near the macaroni holding station. [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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Pipe leading into dual container pineapple dispenser machine observed steadily leaking into the metal cabinet that houses said piping. Pineapple juice observed leaking from the base of the cabinet onto the floor of the front service area. Pool of pineapple juice observed on the floor. [CA} Repair plumbing and maintain in good repair to prevent the attraction of vermin.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed dropping a takeout box on the floor, placed the takeout box in a trash can and immersed arm and hand in trash can while pushing down trash, then attempted to resume food preparation without washing their hands. Employee was stopped prior to any contamination of food. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed their 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the reach-in cooler that is used to store pies measured between 51F and 52F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. *Note: Pies were still frozen and measured below 32F. Per staff, pies had recently been taken out of the freezer and placed into unit. Pies relocated to different unit.
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, May 13, 2026 · Original Source