Routine Inspection
Dec 19, 2025
4 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Two household refrigerators used in the kitchen are not NSF/ANSI approved. [CA] Equipment in facility shall be approved for use in a commercial kitchen. 2) Observed electric cook top by the three compartment sink. [CA] Facility does not have a ventilation hood and is not approved to use non-vented cooking equipment. The addition of cooking equipment requires submittal and approval from this department's Plan Check.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back exit door in the kitchen area is kept open at time of inspection. [CA] Keep back exit doors closed to prevent the entrance of vermin or other pest.
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
Proper hot and cold holding temperatures
Inspector’s notes
Milk in the reach-in cooler is measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Temperature setting on the refrigerator is adjusted to be colder.
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
Consumer self service does prevent contamination
Inspector’s notes
Utensils placed out for self-service are stored with the part used for food facing upwards and exposed. [CA] Utensils placed out for self-service shall be stored in a manner where the end that contacts foods shall be protected from contamination (i.e. stored with the handles of the utensils facing upwards)
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.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Dec 19, 2025 · Original Source