Follow-Up Inspection
Apr 10, 2025
4 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Fruit and/or drain flies observed in the ware washing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 reheating procedures for hot holding
Inspector’s notes
Rice reheating at the steam table measured at 135F. Cook line employee stated that the container of rice was placed on the steam table approximately 30 minutes prior and that upon order, rice is reheated in the microwave. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Discontinue reheating PHF items on the steam table. [COS] Employee reheated rice inside the microwave.
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
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizing buckets throughout the kitchen measured between 10-50 PPM and appeared oily and murky. Owner stated that solution is changed out three times throughout the day. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Change solution more frequently during times of high usage.
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 time of follow-up inspection, hand wash station in the back of the kitchen by the ware washing area was inoperable; faucet head was removed. Owner stated that a plumber was scheduled to repair the sink. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. [SA] Owner stated that employees are temporarily washing hands at the far right basin of the three-compartment sink until the hand wash station is repaired. Paper towels and hand soap were provided in a convenient location.
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, Apr 10, 2025 · Original Source