Routine Inspection
Sep 2, 2025
5 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed flies in the kitchen. [CA] Take effective measures to eliminate the flies and protect food from contamination. The manager began to kill the flies.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping towels on table tops. [CA] The used wiping towels must be stored in sanitizer between each use.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
There are no paper towels at the middle kitchen hand washing sink. [CA] Each hand sink must have soap and paper 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.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
The steam table is not holding food at 135 degrees F minimum. Temperature of the chile verde was 99 degrees F, beans at 100 degrees F, and the meat gravy at 101 degrees F.T he manager had the employees throw away the potentially hazardous foods that were on the steam table. Discontinue using this hot holding equipment until it can hold the food 135 degrees F and above. The walk in is holding food 41 to 44 degrees F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. The manager placed PHFs in the freezer. The door of the walk in refrigerator was not properly closed upon entry. Be sure the walk in cooler holds food 41 degrees F and below before returning PHFs back to the unit.
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
No employee has a FSC available. [CA] 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 record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source