Routine Inspection
Jul 16, 2026
8 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Facility has removed the handwash sink in the kitchen and drink area. Facility has replaced it with a one compartment sink with an integrated drainboard that has a direct connection. Dishes were observed in a drain rack on the drain board. The previously installed handwash sink was found on the floor in the warewash room. [CA] All food facilities shall provide an operable handwashing station. Reinstall the handwash sink. 2. The restrooms lacked soap in the wall mounted dispensers. Pump bottle of soaps were available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations 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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Repeat Violation: The staff restroom lacks a self closer. [CA] Ensure the restroom doors self close.
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
Food separated and protected
Inspector’s notes
Raw eggs were found stored above produce in the three door upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Cooling chicken was covered in the bottom section of the prep cooler. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Chicken was uncovered to promote rapid cooling.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer at the three compartment sink. quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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. Repeat Violation: Facility has non ANSI microwave, toaster oven, airfryer, and cold hold unit. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Facility is using grocery bags to store food in the chest freezer. [CA] Use approved equipment for the storage of food items.
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
The handles of the two door upright freezer have an accumulation of food debris and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Sewage and wastewater properly disposed
Inspector’s notes
Faciltiy has installed an ice bin that is draining to a plastic bucket. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Relocate the ice bin to have proper drainage or remove the ice bin.
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 record from Santa Clara County Department of Environmental Health, Jul 16, 2026 · Original Source