Routine Inspection
Aug 27, 2026
10 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Observed beans cooling in 5 gallon buckets. [Corrective Action] Cool foods in shallow pans no higher than 4 inches.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Facility lack manager Food Safety Certificate. [Corrective Action] 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.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The hood above the skillet and deep fryer is the old design and does not have minimum 6 inches overhang above skillet and deep. [Corrective Action] Ensure cooking equipments have at least 6 inches of hood overhang.
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.
More about building upkeep issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Diverter knob on the faucet at the 3 compartment sink is broken and only the spray nozzle works. [Corrective Action] Repair or replace the diverter knob.
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.
More about water, plumbing, or sewage problemsOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
1. Grease and grime accumulation on the knobs at the sinks in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the shelvings in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 3. Grime accumulation on the door handles of refrigeration units. [Corrective Action] Thoroughly clean and maintain clean.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Bug screen at back door near restroom is damaged. [Corrective Action] Replace bug screen.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Cardboard lining shelving in the walk-in cooler. [Corrective Action] Use materials that is durable, smooth and cleanable to line the shelvings. 2. Metal inserts stacked at the clean utensil storage area was observed with water stuck inside. [Corrective Action] Ensure equipments are properly air dried before stacking.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Wooden shelving observed next to the cooking equipment. [Corrective Action] Use NSF/ANSI approved equipments that are durable, smooth 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.
More about equipment or utensil issuesOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Old food accumulation on debris on the floor under shelving and equipments throughout kitchen. [Corrective Action] Thoroughly clean and maintain clean. 2. Oil accumulation on the walls in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 3. Dough accumulation on the wall at the dough prep table. [Corrective Action] Thoroughly clean and maintain clean. 4. Old food splatter on the wall at the steam table, kitchen handwash sink, and the interior walls in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 5. Old food debris and dried blood on the floor in the walk-in freezer. [Corrective Action] Thoroughly clean and maintain clean.
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
Flies observed in the facility. [Corrective Action] Eliminate flies using safe methods.
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 record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source