Routine Inspection
Mar 20, 2026
10 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed multiple handwash sinks in the kitchen partially blocked. [Corrective Action] Handwash sinks shall be easily accessible at all times.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed expired Food Handler's Card. [Corrective Action] Maintain Food Handler's Card current.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like substance observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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
Proper reheating procedures for hot holding
Inspector’s notes
Meat balls in the hot holding unit was measured at 112 degrees Fahrenheit. Per PIC, The meat balls were placed into the hot holding unit an hour ago. [Corrective Action] When hot holding, ensure foods are properly re-heated above 165 degrees Fahrenheit before placing into the hot holding unit. [Corrected on Site] PIC re-heated meatballs to 165 degrees Fahrenheit.
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
Thermometers provided, accurate
Inspector’s notes
The thermometer on the walk-in cooler observed broken. [Corrective Action] Repair or replace the thermometer.
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
Nonfood contact surfaces clean
Inspector’s notes
1. Observed flour dusted on the water heater and surrounding parts. [Corrective Action] Maintain clean. 2. Heavy dust on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean. 3. Dust accumulation on the exhaust vent in one of the restrooms. [Corrective Action] Thoroughly clean. 4. Grime accumulation in the tracks of the 2 sliding door upright cooler. [Corrective Action] Thoroughly clean.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The walk-in cooler door does not completely close. [Corrective Action] Ensure the door properly closes. 2. Metal wires on the fryer basket observed loose, frayed and damaged. [Corrective Action] Replace the fryer baskets.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Old food grime observed on the floor under cooking equipments, refrigeration units, and work tables. [Corrective Action] Thoroughly clean floors. 2. Damaged epoxy flooring observed throughout kitchen. [Corrective Action] Maintain floor in good condition.
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
Proper hot and cold holding temperatures
Inspector’s notes
Pork in the walk-in cooler was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Food below 41 degrees Fahrenheit.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The mesh screen at the back door does not reach all the way to the floor. [Corrective Action] Mesh screen shall fully cover the back door. Recommended installed a screen door.
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 record from Santa Clara County Department of Environmental Health, Mar 20, 2026 · Original Source