Routine Inspection
May 18, 2026
10 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided for two of the employees present. [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.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed emptying a floor sink strainer into the garbage, handled the garbage bag, proceeded to handle soiled utensils, then did not wash hands thereafter. Employee was instructed to change gloves and wash hands prior to any contamination of food or clean food contact surfaces. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and washed hands.
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
No rodents, insects, birds, or animals
Inspector’s notes
4+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* 1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash dishes. Chlorine sanitizer intake tube observed outside of the bottle of chlorine. After placing intake tube into bottle of chlorine sanitizer, chlorine sanitizer measured 0 ppm after 5+ instances of priming and 5+ machine cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Discontinue the use of the mechanical dishwasher until it is capable of outputting chlorine at 50 ppm. In the meantime, facility shall manually wash, rinse, and sanitize using bleach in the three compartment sink. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). 2. Two knives observed stored in between the crevice of a debris encrusted pipe and the wall. Upon prompting to remove the knives from the unsanitary location, employee proceeded to place the knives onto a wooden knife rack, adjacent to and in contact with other clean knives. [CA] Equipment contacting food shall be stored in a sanitary location. [COS] All affected knives taken to the three compartment sink to be properly washed, rinsed, and sanitized.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of old food debris on the floor underneath the upright freezer and the freezer chest at the back of the kitchen facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grime on the interior walls and underside of openable door of freezer chests. [CA] Nonfood contact surfaces shall be maintained clean.
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
Roast fish observed covered by plastic wrap while cooling maintained in the walk-in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Fish was uncovered to facilitate rapid cooling.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Bottom shelf of one of the shelving units in the walk-in cooler is sagging, and is supported by three canned foods underneath. [CA] Repair equipment and maintain in good repair. Discontinue the use of cans of food intended for consumption to prop up the bottom shelf. Food shall be stored a minimum of 6 inches off the floor. 2. To-go bags observed used to store foods in the walk-in cooler. [CA] Discontinue the use of to-go bags in direct contact with food.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Several large gaps observed in the ventilation hood filters above the cook-line. [CA] Close gaps and maintain ventilation in good repair to allow for the adequate ventilation of heat/grease.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only hand sink in the kitchen lacked paper towels in wall-mounted dispenser. *Note: Roll of paper towels was available nearby, on a shelf approximately 10 feet away [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee refilled paper towel dispenser.
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, May 18, 2026 · Original Source