Routine Inspection
Dec 3, 2025
4 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1) Facility is lacking coved base in kitchen area, preparation area, and restroom. 2) Unapproved flooring observed in upstairs storage room (linoleum). 3) Sections of walls have exposed conduit lines, are not easily cleanable, heavy staining observed on walls. [CA] Submit plans to our Plan Check Department by 1/5/25. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements. Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only at address above.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are available for review at all times.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Worn gasket observed on 2 door upright freezer door. [CA] Replace gasket and maintain in good condition.
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
1) No paper towel dispenser available in the preparation area. [CA] Ensure paper towels are stored in a dispenser at all times to prevent contamination. 2) No hand sink available in the kitchen/preparation area. Bar hand sink not available. Per operator, no food items are handled in bar area. Further evaluation required. [CA] Submit plans to our Plan Check Department by 1/5/25. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements. Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only at address above.
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, Dec 3, 2025 · Original Source