Routine Inspection
Dec 17, 2025
7 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Operator attempted to prepare meat after cleaning surfaces. Operator was instructed to wash hands prior to preparation. [CA] Employees shall properly wash hands at the handwash station when changing tasks and/or when hands have been contaminated. Employees shall properly wash hands using the handwash station with warm water, hand soap and paper towels. [COS] Operator instructed to properly wash hands at the handwash station.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping cloths stored on counter-tops and outside of sanitizer bucket. [CA] Ensure all used wiping cloths are stored in the sanitizer bucket with applicable sanitizer.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the meat prep area, at the handwash station, observed hand soap does not properly dispense from the hand soap dispenser. In the kitchen area, at the handwash station, observed paper towels stored outside of the paper towel dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels in their respective dispensers to allow for proper handwashing. [COS] Operator repaired hand soap dispenser and placed additional hand soap in the dispenser. Operator placed paper towels in the 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the dining area, observed the use of unapproved refrigeration/self-service equipment. Observed an unapproved self-service unit planned for use in the dining area. [CA] Ensure all unapproved equipment is removed from the facility. All refrigeration shall be able to properly hold potentially hazardous foods at 41F and below. Any continued use of unapproved equipment or storage of unapproved equipment within the facility may be impounded. Continued non-compliance may result in additional enforcement including impound, additional fees for re-inspections, and/or office hearings.
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
Time as a public health control; procedures & records
Inspector’s notes
REPEAT VIOLATION: At the self-service area, measured containers of cold dishes including tripe, edamame, and honeydew held above 41F. Per operator, food items stored since the beginning of lunch service at 11:00am. Previously discussed with operator that these items are to be maintained using time due to lack of proper holding/refrigeration. No time labels placed on potentially hazardous foods at the self-service area. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator placed time labels on containers of PHF at the self-service area and to be discarded by 3:00pm. Continued non-compliance with TPHC requirements may result in further enforcement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
In the walk-in refrigerator, observed containers of food stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed containers of frozen soup stored on the counter-top for thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking 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 record from Santa Clara County Department of Environmental Health, Dec 17, 2025 · Original Source