Routine Inspection
Jun 25, 2026
7 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping towel not stored in sanitizer between each use. [CA] Store the used towels in a bucket with 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
Proper hot and cold holding temperatures
Inspector’s notes
The temperature in the walk in is approximately 44 degrees F. [CA] All PHFs must be held at 41 degrees F and below The employee stated that they will keep the door closed since the lunch rush ended to bring temperature back down. Adjust it to stay 41 degrees Fa nd below and accommodate for the hot summer days in the kitchen. Remove all PHFs and place into the freezer or properly working refrigerators at 41 degrees and below if the walk in cooler does not hold PHFs 41 degrees F max. A reinspection will be completed.
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
Food storage: food storage containers identified
Inspector’s notes
The food storage bins do not have labels. [CA] Write the contents on the bins.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed old food particles accumulated behind the cook line. {CA]Clean the floors thoroughly. Observed the grout behind the dish sink to be turning black. [CA] Remove this and replace it.
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 the spray bottle with toxic cleaner unlabeled. [CA] Label it 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The faucet at the dish washing sink is in need of repair and sprays out forcefully from the handle area once you turn the water on. [CA] Repair the faucet. Observed the bin for salt to not be food grade storage. [CA] Replace it with approved type container for food grade.
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
No employees in the kitchen had a food handler card nor a FSC. [CA] [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. At least one employee must have a FSC.
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 25, 2026 · Original Source