Routine Inspection
May 21, 2026
11 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Observed the boiled potatoes in a plastic container on a very soiled container on the floor to cool. [CA] Do not place the food to cool on the very soiled container. Place the containers of food to cool on clean shelves where they are not near the floor to protect from possible contamination since there is a puddle of water next to the floor drain.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed several shelves soiled. [CA] Clean the soiled shelves. Observed a soiled towel kept under the toaster. [CA] Remove the soiled towel.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Observed spray bottles of cleaner not labeled. [CA] Label each spray bottle with the contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Seems hands are not being washed as no cooks were observed washing hands during inspection. Upon entrance the employee asked me to wash hands in the restroom and to not wash at the dish sink. The is not a hand sink in the kitchen. [CA] There are soap and paper towels near the dish sink that should be used by the cooks for washing while preparing food. The sink was filled with watersoiled water and debris on one side and filled to the top with water on the other side. Please keep the debris out so that it can drain properly and hands can be washed there when needed. When the kitchen floors were remodeled the hand sink installation was brought up and agreement to place one in the kitchen or food prep area. According to the owner during todays phone conversation he will install a hand washing sink.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed the container of supposedly clean scoops and spoons to have encrusted food particles and in an unclean container. [CA] Rewash and sanitize the utensils and keep them in clean containers.
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 ventilation/lighting; designated areas, use
Inspector’s notes
The hood over the cooking equipment has missing vents and a piece of cardboard possible being used as a vent. [CA] Replace the missing parts and be sure the hood is working properly as it is extremely hot in th kitchen. Clean the thick layer of dust off of the areas of hood above the cook line.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed several used wiping towels on table tops in the kitchen and dish washing/food storage area. [CA] The used wiping towels must be stored in sanitizer between each use.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the dish washing racks to be stored on the floor and extremely black with stains. [CA] Remove black accumulation or replace them. According to employees the soda machine equipment no longer works. [CA] remove the broken soda machine equipment from the kitchen.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The ceiling in the back room where the food to-go containers are stored is deteriorated. The floor in the room has a standing puddle with mildew/mold-like growth. [CA] Repair the ceiling and clean the floor. This room build seems to not be an approved area. The wall is broken behind the old soda syrup stand. [CA] Repair the wall. The foam that is sprayed on the floor where it meets the wall behind the food storage shelf has turned black from mold/mildew growth. [CA] Clean or remove the soiled foam spray.
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
Food storage: food storage containers identified
Inspector’s notes
Observed bulk food bins unlabeled. [CA] Label them with the contents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed the ice scoop stored in the ice machine with the handle touching the food . [CA] The ice scoop must be stored with the handle not touching the ice inside. Observed a bowl/cup stored in a bulk food bin to be used as a scoop. [CA] Please only use scoops with handles if stored inside and store with the handle not touching the 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 record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source