Routine Inspection
Apr 1, 2026
10 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Facility is storing an unused range and disshwasher in the back premises. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. The door sweep at the screen door is in disrepair and has gaps that are greater then a quarter inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage 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
Food contact surfaces clean, sanitized
Inspector’s notes
The interior upper panel of the ice machine had an accumulation of biological growth. [CA] Ensure to maintain the food contact areas of the ice machine clean.
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, linens: Proper storage and use
Inspector’s notes
Handle to the ice scooper was in contact with ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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
Several pieces of cove base around the walk in cooler are in disrepair. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair or replace the affected cove base tiles.
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
Repeat Violation: Facility is using a garden hose sprayer at the three compartment sink and the dishwasher area. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Use the installed gooseneck sprayer.
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
No rodents, insects, birds, or animals
Inspector’s notes
A single dead cockroach was observed under a prep table near the prep cooler. [CA] Clean and sanitize area of dead cockroaches. [COS] Staff cleaned up the dead cockroach.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed washing their hands at the three compartment sink instead of the dedicated handwash sink in the kitchen. [CA] Ensure to wash hands in the dedicated handwash sink. Reserve use of the three compartment sink for warewashing.
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
1. Repeat Violation: Facility has two non ANSI accredited microwaves 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). 2. The ice machine door is in disrepair. [CA] Ensure to maintain equipment in good repair.
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
Food storage: food storage containers identified
Inspector’s notes
Facility is storing food related items in an unpermitted storage area outside. Storage area is unenclosed and contains an undercounter cooler, deli slicer, butcher saw, various stock pots, chaffing dishes, tables, microwaves, and rice cookers. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove unused items from the premises. Required materials shall be relocated inside the permitted facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Pigs blood in a pot and fish stored in a separate pot on the each measured between 90- 99F. Per PIC, they cooked it about 45 minutes prior. 2. Sausage was measured at 80F. Per PIC they had cooked it about 40 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sausage was moved to the walk in cooler to cool down. Pig's blood and fish were reheated.
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, Apr 1, 2026 · Original Source