Routine Inspection
May 13, 2025
6 recorded violations
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed large dent on rim of can inside the dry storage room. [CA] Discard cans with dents on seams/ridges. [COS] Can was removed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the handwash sink near the office: observed a cardboard box was stored inside the handwash sink, obstructing it from use. Another handwash sink was located nearby. [CA] Keep handwash sinks unobstructed. Handwash sinks must be made to be accessible to make handwashing not only possible, but likely. [COS] The cardboard box was removed.
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
Measured quaternary ammonia in a sanitizing bucket to be less than 150ppm. [CA] Maintain sanitizer solution at 200ppm or per manufacturer directions.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the food prep area: observed scoop in rice container with the handle in contact with food. In the dry storage room: observed a small plastic bin used as scoop in a bulk container. [CA] Use approved scoops with handles. Store scoops so that the handle is not in contact with food to reduce risk of contamination.
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
Proper cooling methods
Inspector’s notes
Inside the walk-in refrigerator: observed cooked rice in metal pans was cooling with lids on. [CA] When cooling, leave foods uncovered until they reach 41F.
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
At the floor sinks next to the dishwasher and in the cooking area: observed lack of a one-inch air gap between the drain pipes and the floor sink rim. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim.
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 record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source