Routine Inspection
Nov 13, 2025
4 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found hand sink at cooks line slow draining. [CA] Ensure sink is free flowing and 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.
More about water, plumbing, or sewage problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Found small disposable cups used to dispense bulk foods in 2 door cold top at cooks line and food items at cooks line counter top. [CA] Discontinue using disposable cups for multi-use purposes. Use scoops with handles. 2. Found a knife stored between 2 door cold top reach in at cooks line. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured the following PHFS holding between 56F - 72F in 2 door cold top/reach in at cooks line for less than 4 hours: sliced cherry tomatos & cooked mushroom. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs and place PHFs under ice. Minor: Measured container of sliced cherry tomatoes holding between 46F - 49F in 2 door cold top (right) at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found hand wash station located in back prep/warewash area blocked by container of bleach and sponges. Note: Another hand wash station located nearby at cooks line accessible. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate products.
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 record from Santa Clara County Department of Environmental Health, Nov 13, 2025 · Original Source