Routine Inspection
Dec 9, 2025
4 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
By the mop sink, below a storage rack, observed an open hole in the wall. [CA] Ensure all walls are properly repaired and sealed to prevent an entrance for 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
No rodents, insects, birds, or animals
Inspector’s notes
In the storage room next to the kitchen, observed soft rodent droppings in the area. No contamination of food was observed, and no other evidence of vermin was observed. In the kitchen area, at the warewash machine, observed a large amount of ants in the area. [CA] Ensure facility is kept free of both disease causing vermin and non-disease causing insects to prevent possible contamination of food and food contact surfaces. Seal all possible entrances into the facility. Clean and sanitize all areas with activity. Remove accessible food and place into sealed containers to prevent harborage.
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
Food storage: food storage containers identified
Inspector’s notes
In the storage room next to the kitchen, observed open packages of dry food stored. [CA] Ensure all open packages of dry food are stored in a food grade container and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured a lack of chlorine sanitizer. Measured hot water at the warewash machine at 148F. Measured chlorine sanitizer from the dispenser at 200 PPM and above. [CA] Ensure hot water at the warewash machine is maintained at 120F. Maintain chlorine sanitizer at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Operator adjusted hot water heater temperature and to provide maintenance for warewash machine. Facility shall use 2 compartment sink to wash, rinse and sanitize utensils and equipment until warewash machine may be repaired. Provide chlorine sanitizer at 100 PPM for manual warewashing.
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 record from Santa Clara County Department of Environmental Health, Dec 9, 2025 · Original Source