Routine Inspection
Mar 5, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash station in the women's restroom was partially blocked by boxes of decoration. [CA] Keep the handwash station easily accessible for employees to wash hand whenever its necessary.
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
Nonfood contact surfaces clean
Inspector’s notes
The screen covers of the exhaust vent of the restrooms have heavy dust accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly.
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
There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger. Bunch of cleaning chemicals were stored on the floor near the water heater. [CA] For easy cleaning of the floor area, please keep and store the chemicals in an organized manner at least six inches off the floor.
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
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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 record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source