Routine Inspection
Aug 14, 2025
10 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Two dead cockroaches observed to the side of the ice machine. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize the affected area. Facility has monthly pest control service but latest service report was not available at time of inspection. Reviewed service report for May and June of this year. Reports notes targeted pest but no additional details were provided. Did not observe cockroaches (dead or live) or other signs of an infestation elsewhere in the facility.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls and disposable cups are used as scoops and stored in bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practices observed by employees: - Employee by cook line used personal cell phone and did not wash hands afterwards. - Multiple employees observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Employee personal items (cigarettes, lighters, phones, beverages) are stored on and above food preparation and food storage areas. [CA] Employee personal items shall be stored in a designated area separate or below food and food prep areas. 2) Back door of the kitchen is kept opened at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for Managers is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
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 hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods in the prep unit insert measured at improper cold holding temperatures. Raw chicken, raw beef, and cooked pork measured at 46-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not overfill the inserts to help the food maintain proper temperatures.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only handwash sink located by the prep table and cook line did not have soap available. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels. Minor violation: Single-use paper towels are not stored in a dispenser for the handwash sink located by the kitchen entrance. [CA] Paper towels shall be stored in a dispenser to protect it from contamination.
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
Approved thawing methods used; frozen food
Inspector’s notes
Frozen meats observed thawing at room temperature on storage selves in the facility. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of grease and debris on ventilation hood and hood filters. [CA] Clean nonfood contact surfaces as needed to prevent accumulation of 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
Food separated and protected
Inspector’s notes
1) Raw meats (chicken, pork, beef) observed stored above ready-to-eat foods (cooked foods, vegetables) in the walk-in cooler and reach-in coolers. 2) Raw chicken observed thawing on rack while above cut vegetables. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source