Routine Inspection
Sep 9, 2026
13 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed flies throughout the facility and there was sticky traps for flies near the two compartment prep sink in the back of facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies and use approved methods to eliminate flies in the food preparation area.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed raw bean sprouts in produce section of market stored at 48F. Per PIC, raw bean sprouts were placed in the vegetable cold holding display unit about 15-20 minutes prior to inspection. [COS] PIC had an employee add ice to the bottom of the container for rapid cooling. [CA] PHFs shall be held at 41°F or below.
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
Hot and cold water available
Inspector’s notes
Observed lack of hot water at the two compartment food prep sink behind the fish display. Per PIC, they turned off the hot water at this sink to prevent staff from rinsing food with hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed storage area near the bathroom of the facility had build up of clutter from personal items, storage, and dirt/grime on the floors and surrounding area. [CA] Storage room 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 entry way to the storage area of the market had gaps under both doors, the exit door to the refuse area had a gap under the single door and the exit door from the shellfish tank area had a small 1/4 inch gap at the corner of the door. Additionally, during food deliveries the food facility propped the backdoor open and the storage door open for an extended period of time. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin and keep back door/entryways closed at all times to prevent the entrance and harborage of vermin. 3. Observed an open personal canned drink inside the meat display. [CA] No employee shall eat, drink or store personal items in the food prep, food contact storage, or food storage areas, use designated area.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed floor near walk-in cooler near the meat display line had cracks in the tiles and throughout the facility behind the meat display line there are multiple cracks in the tiles that allow standing water when completing sanitation of floors. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 2. FRP panel near mop sink appears to be peeling off. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. 3. Ceilings in walk-in cooler near the meat display area had food debris/grime build up present. [CA] Ceilings of all rooms shall be kept clean and in good repair.
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
Sewage and wastewater properly disposed
Inspector’s notes
Observed waste water being improperly disposed off from two compartment prep sink drain near fish display. [COS] PIC moved the table that contained the prep sink drain to be properly placed above the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 equipment food-contact surfaces that were covered in debris and left over food from previous prep: 1. Meat slicer and grinder near the walk in cooler by the meat display counter has slices of various meats on top of the grinder. Per PIC, these units are cleaned twice a day. 2. Hobart meat slicer behind meat counter has debris and meat on top of the unit. Per PIC, this is cleaned twice a day. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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 properly labeled and honestly presented
Inspector’s notes
Observed anchovies and frozen snails placed for sale in a clear packaging with no label. [CA] Food such as anchovy's and snails taken out of its original packaging and portioned into smaller packages that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the manufacturer's or processor's label or 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed a compost bin and two refuse bins behind the facility that were open. [CA] Refuse containers shall be covered at all times when not in use.
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
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed storage of shell stock tags in a single container not in chronological order. [CA] All shell stock tags shall be kept in chronological order for 90 days after harvest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knifes stored in the back of two compartment ware wash sink gap between wall and along food prep area gap along the wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiple wiping cloths on food contact surfaces such as the meat grinder, meat slicers, and prep area that were soiled. [CA] Wiping cloths shall be free of food debris and visible soil. 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed type 1 hood behind meat display has dust/grime build up in vents. [CA] All hood ventilation filters shall be in place and in good repair. Observed cardboard on the ground near walk-in cooler used as a walking mat. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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, Sep 9, 2026 · Original Source