Routine Inspection
Sep 4, 2026
9 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cracked/broken lid on bulk food container. [CA] Discard broken lid and replace with one that is in good condition and not cracked/broken.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed 2 dead juvenile cockroaches near dry storage room. [CA] Eliminate vermin from facility; use professional and licensed pest control.
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
Observed potentially hazardous foods located in the walk-in cooler that measured in the temperature danger zone (see measured observations). Staff stated it is delivery day and door was open for quite a while. Also, many of the items were freshly made. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair/adjust walk-in cooler to account for frequent opening/deliveries. Minimize the amount of time walk-in cooler door is propped open.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC expired; FHC not availabe for entire staff. [CA] Ensure FSC and FHC are valid and available 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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed chlorine concentration for final rinse cycle in kitchen warewash machine measured at 25ppm. [CA] Ensure chlorine concentration for mechanical warewash machines measure at 50ppm. [SA] PIC will have staff manually sanitize in 3 comp sink until machine can be adjusted.
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 cooling methods
Inspector’s notes
Observed potentially hazardous food located in the food prep cold hold unit that measured in the temperature danger zone (hard boiled eggs 52F). Per PIC, the eggs were made around 1:30pm, peeled and put into prep unit. [CA] DIscontinue cooling PHFs in food prep cold hold unit. Ensure cooling parameters are met (135F to 70F within 2 hours and 70F to 41F within 4 hours). [COS] PIC relocated the hard boiled eggs to the walk-in cooler to complete the cooling process.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed missing ceiling panel. [CA] Replace ceiling panel.
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
Permits available
Inspector’s notes
Posted health permit was expired. [CA] The current health permit issued by this department shall be posted in a conspicuous place in the food facility.
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
Compliance with shell stock tags, condition, display
Inspector’s notes
Oysters did not have a shellstock tag attached to the the container. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] PIC was able to obtain a copy of the tag from the distributor and put it in a ziploc and put it in the container.
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, Sep 4, 2026 · Original Source