Routine Inspection
Jun 11, 2025
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the restrooms, observed paper towels stored on the edge of the handwash stations. [CA] Ensure paper towels are provided from a wall mounted dispenser or an alternative hand drying device is installed.
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 wording
Hot and cold water available
Inspector’s notes
At the mop sink, measured hot water at 82F. In the restrooms, measured hot water from the handwash stations at 89F. [CA] Ensure hot water at all handwash stations are provided at 100F, and at mop sinks are provided at 120F.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back storage area, observed large open holes in the wall. [CA] Ensure holes in walls are repaired and properly 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 record from Santa Clara County Department of Environmental Health, Jun 11, 2025 · Original Source