Routine Inspection
Oct 10, 2025
6 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not a food safety certificate available. The employees preparing food do not have a food handler card. [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. At least one employee must have a FSC.
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
Proper hot and cold holding temperatures
Inspector’s notes
The prep unit is not holding food at proper temperatures. All food was above 41 degrees F and below 49 degrees F [CA] PHFs must be held at 41 degrees F and below. Discontinue using the prep refrigerator until it can hold food at proper temperatures. All PHFs were moved into the walk in. The raw fish was at 65 degrees F on the plate. [CA] The fish must be kept at 41 degrees F maximum. The owner discarded the whole raw fish.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
The dumpster lids are kept open after dumping the garbage. [CA] The lids must be kept closed to eliminate possible rodent and/or insect problems.
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
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee eating while preparing in the kitchen and also not wash hands before continuing working. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping towels on counter tops in the kitchen. [CA] The used wiping towels must be stored in sanitizer between each use or put in the dirty towel bin.
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 separated and protected
Inspector’s notes
Observed raw meat in trays stored above prepared food. [CA] Always store all raw meat, seafood, and poultry below all other foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 10, 2025 · Original Source