ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Sep 17, 2026
Pass
1 recorded violation
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the handwash sink in the front food preparation area and in the back preparation area are actively leaking when in use. [CA] Plumbing fixtures shall be maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Routine Inspection
Sep 14, 2026
Conditional Pass
19 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwasher inoperable at time of inspection. No active warewashing at time of inspection.
[CA]A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils
[COS] PIC was instructed on how to set up 3 compartment sink for 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Refrigerator being used to store eggs and meat inoperable.
[CA] Maintain all equipment in good repair.
[COS] PHFs were VC&D. PIC indicated that the inoperable unit will be replaced.
Multiple residential grade refrigerators and freezers in use.
[CA] All equipment shall be ANSI approved.
Cracked bowl observed being used to scramble raw eggs.
[CA] Keep utensils in good condition to prevent accumulation of bacteria.
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.
Holes and gaps seen in floors, walls, and ceilings in food prep areas throughout facility.
[CA] All walls, floors, and ceilings within facility shall be in good repair and constructed of smooth, durable, and nonabsorbent material that is easily cleanable.
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.
*REPEAT VIOLATION*
All available handwash sinks lacking paper towels: at cook line; between prep and 3 comp sink; both employee restrooms.
[CA] Handwashing facilities shall be furnished with dispensers providing liquid handwashing cleansers and single-use towels or a heated-air hand drying device.
[SA] Employee placed roll of single use towels at handwash sink near prep sink. PIC indicated that someone will be out on Tuesday to service the paper towel dispensers.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employees were found to not have valid food handler cards.
[CA] All food handlers at facility shall possess a valid food handler card for the duration of their employment. Cards shall be made available upon request.
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.
Eggs stored in refrigerator above ready to eat foods.
[CA] Raw animal products shall be stored below ready to eat foods to prevent cross contamination.
[COS] Eggs were moved and subsequently VC&D due to inoperable refrigerator.
Bulk foods stored in open original bags
[CA] Bulk foods shall be removed from original bags and stored in labeled sealed containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Beans on steam table being held at 127F. PIC indicated they were placed there 10 minutes prior.
[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
[COS] Beans were reheated back to 165F and proper holding temperatures were explained to PIC.
Standing refrigerator out of temp; measured ambient temperature at 49F. PIC indicated that PHFs inside, including eggs, deli meats, and dairy based sauces had been there since the day before.
[CA] PHF shall be stored at or below 41F
[COS] PHFs were voluntarily discarded.
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.
Drain pipe from ice machine was not connected and water was draining onto the floor.
[CA] Wastewater shall be disposed of through the approved plumbing system and shall discharge into the public sewerage.
[COS] PIC reassembled the drain pipe so the water drained into the floor sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Hands clean, properly washed; gloves used properly
Inspector’s notes
*REPEAT VIOLATION*
Observed employee cracking and handling raw eggs and then clean utensils from bin without changing gloves or washing hands.
[CA] Employees are required to wash their hands and/or change their gloves: before beginning work; before handling food or clean equipment/utensils/linens; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after using the restroom; any time that contamination may occur.
[COS] Employee was instructed to change gloves and wash hands.
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.
*REPEAT VIOLATION*
Meat in refrigerator measured at 49F. PIC indicated that it was prepared the day before, was covered with plastic, and placed in the refrigerator.
[CA] PHFs shall be rapidly cooled from 135F to 70F in 2 hours, and from 70F to 41F or below in 4 hours. PHF may be rapidly cooled using approved methods: Placing food in shallow pans that facilitate heat tranfer; separating food into smaller portions; using ice paddles or rapid cooling equipment; using ice as an ingredient. Store cooling foods in refrigeration unit with enough space around containers to facilitate adequate air flow.
[COS]Meat was voluntarily discarded by PIC.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Employee observed using the 3 compartment sink for food prep.
[CA] Food preparation should be done in a dedicated food prep sink to prevent cross contamination from 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.
Observed 5-7 live larvae in standing water where the floor meets the wall behind prep and 3 comp sink. Numerous flies were observed around produce in dry storage.
[CA] Premises of food facility shall be maintained free from vermin and other non-disease carrying insects.
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.
No standing thermometer in sliding refrigerator to monitor ambient temperatures.
[CA] Keep a thermometer in the reach-in refrigerator where it is easily visible to monitor refrigerator temperature.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Ziploc bag of blue powder unlabeled on shelf. PIC indicated that it was powdered soap.
[CA] all toxic substances and chemicals shall be properly identified to prevent potential contamination or chemical adulteration of food.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Handwash sink near prep line leaking.
[CA] Maintain all plumbing in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Frozen meat being thawed in water in prep sink. Water temperature measured at 95F.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods: under refrigeration; completely submerged under cold running water (70F or below) of sufficient velocity to flush loose particles; in microwave oven; during the cooking process.
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.
Whole produce in dry storage area being stored on shelf less than 6" above the floor.
[CA] Foods shall be stored at least 6" off the floor to prevent harborage of vermin and facilitate cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
All cooking equipment on cook line extends beyond ventilation hood. Brown staining observed on wall behind convection oven.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Dumpster used by facility has large accumulation of refuse around the exterior and the lid is propped open.
[CA] Keep dumpsters closed and the surrounding area free of waste and refuse to prevent attraction and harborage of vermin.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source
Follow-Up Inspection
Oct 28, 2025
Pass
2 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed bulk flour and ingredient bags are open and not securely stored. [CA] After opening, bulk ingredients shall be transferred to approved containers with tight fitting lids to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured the chlorine concentration inside the upright mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with 50 ppm of chlorine, or as per manufacturer's specifications.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source
Routine Inspection
Oct 23, 2025
Conditional Pass
10 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor tiles in the food preparation area are missing cove-basing. Observed cracks in the walls/floors throughout the food preparation area. Observed wooden walls covered with brick laminate overlay throughout areas of open food storage.
[CA] Walls/floors/ceilings shall be of an approved material, and shall be maintained in good repair.
The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
*REPEAT VIOLATION*
Employee observed cracking raw shell eggs with gloved hands, cooked the eggs on the stove, then proceeded to handle the food contact side of the plate with the intention of placing the cooked eggs on it for consumer service.
Employees shall change their gloves and wash their hands in the following scenarios:
(1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean
EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled EQUIPMENT or UTENSILs.
(7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent
cross-contamination when
changing tasks.
(8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD.
(9) Before initially donning gloves for working with FOOD.
(10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service
area.
(11) After engaging in other activities that contaminate the hands.
[COS] This division intervened, and instructed the employee to change gloves and properly wash hands. Plate was taken to the dishwashing area to be cleaned.
____________
Minor violation:
Multiple employees observed handling raw shell eggs and/or bowls of pooled eggs, then proceeded to handle various pieces of equipment, containers of food, and surfaces throughout the kitchen area.
[CA] Employees shall change their gloves and properly wash their hands as listed in the scenarios above.
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.
*REPEAT VIOLATION*
Back handwash sink observed to be partially obstructed with 10+ boxes of oil stacked directly in front.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Water in the mop sink measured 97F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
10+ small flies observed throughout the kitchen/storage areas.
[CA] Work with pest control company to eradicate presence of flies within facility to prevent contamination of food/food contact surfaces.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
All cooking equipment (two 6-burner stoves, two fryers, convection oven, single-burner stove, etc.) under the type-one ventilation hood at the cook-line extends past the ventilation hood overhang.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Discontinue the use of the convection oven. Submit plans for installation of new oven.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the two-door prep cooler at the front cook-line measured 47F. Ambient of the one-door upright cooler at the back kitchen area measured 50F. No PHF's stored inside units at time of inspection.
Note: Operator suggested replacing the non-functional unit. This division informed him that if it is a like-for-like replacement (same make/model), then approval is not required. However, replacement of the units with a different make/model will require approval beforehand.
[CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
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.
Whole chicken measured 110F while maintained in a covered plastic container on the counter next to cook-line. Per the cook, it had been steamed 45 minutes prior.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] Chicken uncovered and placed into the upright cooler to rapidly cool down.
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.
Fly observed inside of a bowl of flour that was maintained inside of a bag of opened flour in the dry storage room. Bowl is used as a scoop for the flour. Multiple other flies observed perched on the inside of the bag of flour but not in direct contact with the flour.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Bowl of flour VC&D into the trash. See VC&D report. Bowl taken to the dishwasher to be properly cleaned.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
*REPEAT VIOLATION*
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS] Dishwasher technician arrived on site and fixed the mechanical dishwasher. Mechanical dishwasher chlorine sanitizer concentration measured 50 ppm after correction.
____________
Minor violation:
Multiple flies observed perched on the inside of an opened bag of flour in the dry storage room.
Fly observed crawling on the lip of a wet, recently washed food-storage container in the dry storage room.
[CA] Food contact surfaces shall be maintained free of pests. Once bags of food have been opened, store food in rigid containers with tight fitting lids to prevent contamination. Work with pest control company to eradicate fly presence within the facility.
[COS] Flies removed. Bag of flour closed.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Routine Inspection
Oct 14, 2025
Conditional Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed several small flies throughout the food preparation and food storage areas. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) At the preparation sink, observed the faucet is broken off. The sink still appears to be functioning. [CA] Repair the faucet. Plumbing fixtures shall be maintained in good condition.
2) At the preparation sink, observed the drainpipe extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees touching their face, then proceeding to handle foods without changing gloves. No active contamination of food observed. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be used and changed as required. [SA] Specialist instructed employees to remove gloves and wash hands whenever contamination may occur.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature of the 2-door preparation unit at 58F and the 1-door upright cooler at 46F. [CA] Refrigeration units shall properly maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit has been repaired.
2) Observed the active use of domestic refrigeration units and freezers. [CA] All utensils and 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).
3) Observed the active use of aluminum foil to line shelves at the cook line. [CA] Discontinue the use of unapproved materials in the facility. Shelving materials shall be smooth, durable, and easily cleanable.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Next to the mechanical dishwasher, observed large hole in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
2) Observed storage of multiple unused pieces of equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or
maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Facility is operating without a valid permit. The existing permit has expired. [CA] A food facility shall not be open for business without a valid health permit.
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.
Observed accumulation of grease and food debris at the ventilation hoods and cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Measured the chlorine concentration of the mechanical dishwasher at 0 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished with a chlorine solution measuring 50 ppm, or as per manufacturer's specifications. [COS] Technician arrived on-site during inspection to repair the mechanical dishwasher. Remeasured the chlorine concentration at 50 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.
Official record from Santa Clara County Department of Environmental Health, Oct 14, 2025 · Original Source
Routine Inspection
Nov 15, 2024
Pass
8 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
There is an abundant dust accumulation on the men's restroom’s exhaust vent screen. The lady's restroom vent is missing the scrren cover.
[CA] Conduct a regular cleaning on the screens. Replace the missing screen cover immediately.
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.
There is not hot water supply on the bar's handwash station.
[CA] Provide 100 oF warm water on the handwash station immediately.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
There are several household freezers and fridges in the facility.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The ice scoop for the ice machine was stored on unclean surface.
[CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
Compressed gas cylinders used for the cooking were not chained to a secure stand.
[CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
Roasted chicken and beef wrapped on aluminum foil were stored near the cook line at 130 oF.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.
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.
Raw shell eggs were stored above ready to eat food products inside the upright fridge.
[CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The placard was removed from the site it was posted.
[CA] It is against the law to temper with or remove the placard.
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.