Routine Inspection
Jun 4, 2025
9 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Found holes in wall throughout food facility. [CA] Seal all holes, gaps and crevices to prevent the entrance and harborage of vermin.
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
Proper cooling methods
Inspector’s notes
Observed a container of cooked noodle in process of cooling in 2 door reach in with lid fully closing container. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
No rodents, insects, birds, or animals
Inspector’s notes
Found OLD rodent droppings in the following areas: near heater system in middle section, on floor under equipments and shelving. [CA] Eliminate all evidence of OLD rodent droppings, clean and sanitize all effected areas. Provide approved pest control services.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found accumulated food, grease and debris under cooking equipment, refrigeration unit and shelvings. [CA] Routinely clean.
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 hot and cold holding temperatures
Inspector’s notes
1. Measured a pot of cooked pork belly holding between 128F - 134F sitting on counter top near cooks line. 2. Measured a bowl of cooked brocolli holding at 82F on top of 2 door cold top near cooks line. Per operator, PHFs place in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to reach in refrigeration unit and reheat PHFs to 165F on steam table. Minor: 1. Measured a bowl of white rice holding at 44F in walk-in-cooler. 2. Measured pot of chicken holding between 130F - 134F on counter top near cooks line. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Lacking (2x) self-closing/latching device for both restroom doors. [CA] Provide self-closing/latching device on door.
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
1. Found 2 newly added 1 door upright freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Found 2 household newly added cusimax device on counter near cooks line. [CA] Remove unapproved food device. 3. Observed card board boxes placed on floor in warewash area and prep area. [CA] Discontinue using cardboard box for lining of floors.
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
1. Lacking food safety certificate (FSC. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Lacking food handlers card. [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
Placard properly displayed/posted
Inspector’s notes
Lacking placard on window of food facility. Operator is not aware of where placard is located. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
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 record from Santa Clara County Department of Environmental Health, Jun 4, 2025 · Original Source