Routine Inspection
Oct 17, 2025
6 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed windex spray bottles hanging on shelf where food is stored. Observed ant spray in facility[CA] Store chemicals in a designated area away from food (ie. mop closet or below 3 comp sink). Ant spray is not approved for commercial use.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips available to test chlorine sanitizer for 3 compartment sink. [CA] Provide test strips and test daily at 100 ppm.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Not all food handler cards were available for review. [CA] Keep copies of food handler cards for all employees on site for review.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Display counter refrigerator measured at 46F. [CA] Refrigerators must be capable of holding potentially hazardous food 41F and below. Maintain ideal temperature between 35-38F. Repair unit.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured mousse desserts between 48-50F. [CA] Maintain potentially hazardous food 41F and below. [COS] All mousse desserts were relocated to upright refrigerator.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap and paper towels in dispenser at hand sink next to warewashing sink in the back. [CA] Keep dispensers stocked at all times.
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, Oct 17, 2025 · Original Source