Routine Inspection
May 27, 2025
8 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the ice machine, observed mold-like growth on the inner panel. [CA] Ensure inner panel of ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
In the kitchen area, observed a non fully-functioning 3 door prep unit, and a non fully-functioning 2 door undercounter refrigerator (beer tap). [CA] Ensure all refrigeration within the facility os properly functioning and able to maintain potentially hazardous foods at 41F and below.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed back door left open. [CA] Ensure doors that access the facility are kept closed to prevent an entrance for 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed mold-like growth on the wall panels around the dishwashing area. [CA] Ensure facility walls are frequently cleaned and maintained.
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
Observed several fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible 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
Proper hot and cold holding temperatures
Inspector’s notes
In the walk-in refrigerator, measured containers of raw chicken and raw turkey at 53F. Per operator, containers of raw chicken and raw turkey prepared about 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved containers of raw chicken and raw turkey into an ice baths to facilitate proper holding temperatures. Raw chicken and raw turkey to be served within an hour, for a total of 4 hours from when removed from temperature control or discard.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the kitchen area, observed a scoop stored in the handwash sink. [CA] Ensure utensils and equipment are stored in a manner that prevents 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, at the handwash station, observed soap dispenser was non-functioning. Noted dispenser was stocked with hand soap. Handwash station in the prep area is fully stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator placed a dispenser bottle of hand soap at the handwash station.
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 record from Santa Clara County Department of Environmental Health, May 27, 2025 · Original Source