Routine Inspection
Jul 2, 2026
7 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide current food handler cards for employees at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
All hand wash stations within the facility have issues at the time of inspection: 1. Hand wash station next to the cook line was blocked and missing paper towels inside of dispenser. Also soap dispenser is not functional. 2. Hand wash station next to cashier station is missing a paper towel dispenser and soap dispenser is not functional. 3. Soap dispenser within the restroom is not functional. [CA] Hand wash stations must be fully stocked and operational at all times. Re-mount paper towel dispensers and soap dispensers at all hand wash stations. [SA] Paper towels were placed next to hand wash and hand pump soap dispenser is next to hand wash stations.
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. Stainless steel flooring within the walk in freezer is starting to come off the floor. [CA] Re-install the stainless steel back onto the floor and make flush. 2. Missing employee lockers within the facility. [CA] Install new employee lockers within the facility.
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
Heavy food debris noted in the walk in freezer. [CA] Clean/sanitize the floors within the walk in freezer regularly.
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
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within reach in were measured between 41-44*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have the unit serviced by a contractor before using it again. [SA] All product was moved to the other reach in.
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 ventilation/lighting; designated areas, use
Inspector’s notes
1. All lights bulbs within the hood system are not functional at the time of inspection. [CA] Replace light bulbs. 2. Portion of the cook low burner stove is outside of the hood system at the time of inspection. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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
Approved thawing methods used; frozen food
Inspector’s notes
Facility is using 4 faucets on the wall that drain into a coved sink on the floor to thaw out food. [CA] Food cannot be thawed out in such a method and appropriate prep sinks must be installed into facility. Facility will have to remove the faucets from the wall and go through plan check if they wish to install proper sinks.
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, Jul 2, 2026 · Original Source