Routine Inspection
Oct 22, 2025
11 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a few dead German cockroaches (~5) and multiple dead insects inside sticky traps throughout the back kitchen and warewashing area. No live activity observed during inspection. The last pest control services was received on 10/02/2025. [CA] Eliminate evidence of vermin and clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin and non-disease carrying insects.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on cutting boards on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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
Plan review
Inspector’s notes
**REPEAT VIOLATION** Per previous inspection report, handwash sink in the back next to 3-compartment sink was installed without approval from this Department. Per PIC, no plans have been submitted. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Facility to submit plans for handwash sink within 60 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed multiple large gaps in the ceiling throughout the food preparation area, and gap between the back door and the ground. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
**REPEAT VIOLATION** Observed the active use of unapproved equipment (Ovention) without ventilation. Observed accumulation of grease on ceiling tiles. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility is to provide hood ventilation or apply for hood exemption for equipment to Plan Check Department within 60 days.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed employee food handler cards are not active or expired. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed the lights are broken inside the walk-in cooler and walk-in freezer. [CA] Provide sufficient natural or artificial lighting in every area where food is prepared, manufactured, processed, or stored.
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
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged cookies available for consumer self-service without proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Thermometers provided, accurate
Inspector’s notes
Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed multiple large, cracked floor tiles throughout the food preparation area. [CA] Floors, walls, and ceilings shall be maintained in good repair.
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
In the preparation unit inserts, measured cut tomato and chicken patty from 48-55F. Per employee, foods were prepared or transferred to preparation cooler 45 minutes prior to temperature measurement. Foods are stacked above the insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cut tomato and meat patty were relocated to the under counter cooler to facilitate rapid cooling. Ensure foods are kept fully inside preparation units.
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, Oct 22, 2025 · Original Source