Routine Inspection
Dec 9, 2025
5 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found mopping equipment stored directly in mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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
Measured a container of shredded cheese holding at 50F at 3 door cold top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to walk-in-cooler and refill a new batch of cheese.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found cold/hot water off at hand wash sink at prep area and at 1-compartment sink. [CA] Ensure cold/hot water is provided at all times. 2. Observed leaking faucet at hand wash sink (prep) & 1-compartment sink when water valve is off. 3. Found leaking atmospheric pressure valve at mop sink when water is turned on. 4. Found a leak at warewash sink (middle section) when water is on. [CA] Repair leak. 5. Found clogged floor sink under 1-compartment sink. [CA] Ensure floor sink is free flowing and in good repair. [SA] Operator is directed to discontinue using 1-compartment sink until repair is made to floor sink, all preparation shall be conducted at warewash sink with the proper standard of operations (SOPs).
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Found hand sink at prep area blocked by a container. [CA] Ensure hand wash station accessible at all times. 2. Found cold/hot water currently inoperable at hand wash station. [CA] Ensure hand wash station has cold/hot water available at all times. Note: Another hand wash station is located nearby at warewash area. [SA] Operator directed to wash hands at warewash sink until repairs is made to hand wash station at prep area.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Missing coved base tile at corner of wall where warewash sink is located. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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 record from Santa Clara County Department of Environmental Health, Dec 9, 2025 · Original Source