Routine Inspection
Aug 13, 2025
9 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels stored outside of dispensers at the cook line and employee restroom hand wash sinks. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the two door preparation refrigerator at the cook line at 55 F to 60 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's. Observed the re-use of soy sauce buckets to store varius food items within the dry storage and refrigerators. [CA] Food containers intended for single use shall not be reused. Use NSF containers with tight fitting lids.
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
Employees lack food handler cards. [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
Food storage: food storage containers identified
Inspector’s notes
Bulk food storage containers stored on the floor of the rear dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured fried chicken at 56 F and cream sauce at 58 F within the side two door preparation fridge at the cook line. Ambient temperature of the unit measured at 55 F to 60 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken and cream sauce voluntarily discarded.
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
Food separated and protected
Inspector’s notes
Raw shell eggs stored above ready to eat lettuce within both walk in refrigerators. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer concentration at 0 ppm within the warewashing machine (not actively in use). [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chlorine system primed. Concentration remeasured at 50 ppm. Observed the build-up of a mold like material on the inner panel of the ice machine (not in contact with ice). [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
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
The frp wall surrounding the janitorial area is in disrepair. [CA] Securely attach frp to wall and seal cracks and crevices.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, Aug 13, 2025 · Original Source