Routine Inspection
Jul 23, 2025
8 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed ice machine scoop in ice with handle touching the ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. [COS] PIC removed scoop and stored in a clean container.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quaternary ammonium test strips are not provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink in the back preparation area is blocked with trays; paper towel and soap dispensers are empty; facility has another hand sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser and paper towels in dispensers at handwash stations at all times.
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
Hot and cold water available
Inspector’s notes
***REPEAT VIOLATION Water temperature at employee restroom hand sink is measured at 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Observed an approx 2 inch X 2 inch square/opening on wall under the ice cream scoop dipper well. [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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed food residue and debris in between and behind equipment in the front service area. [CA] Walls and/or floors in food preparation area shall be kept 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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed accumulation of dry encrusted food residue on table mounted can opener blade; can opener was not being used at time of inspection. [CA] wash, rinse and sanitize can opener blade to prevent cross contamination.
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
2 potentially hazardous foods observed hot holding at less than 135F; nacho cheese, 110F and cooked corn at 129F. Per PIC, the morning shift prepared the food items over 4 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] foods were voluntarily discarded in the trash (see VC&D report)
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 23, 2025 · Original Source