Routine Inspection
Dec 2, 2025
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Locking mechanism on the walk in is damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Re-install a locking mechanism for the door handle.
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
Silicon around the hood system is starting to fall apart. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Recommend removing all the old caulking and adding fresh silicon.
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
Prep table next to the cashier station was measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend lowering the temperature in unit or having it serviced by contractor.
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, Dec 2, 2025 · Original Source