Routine Inspection
Sep 14, 2026
13 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in cooler, measured 3-4 large containers of beef ribs covered in plastic wrap at 90F. Per PIC, beef ribs cooling for less than 2 hours. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Avoid cooling large pieces of meat in large containers and leave uncovered during cooling process to allow hot air to ventilate.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak in plumbing below the hand wash sink by the warewash station. [CA] Repair hand wash station plumbing fixture and maintain 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: Approved, in good repair, adequate capacity
Inspector’s notes
Observed blue and grey containers stored in the kitchen area. Per PIC, containers used for soup storage. No distinguishable marking as a food safe container. Unable to properly verify container as food safe. [CA] All utensils and 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). Discontinue use of unapproved containers for food storage.
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
Observed back door to storage area propped open. [CA] Keep back door closed at all times to prevent an entrance for vermin and harborage of vermin.
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
Food in good condition, safe, unadulterated
Inspector’s notes
Observed raw beef falling into container of cooked meatballs during food preparation. [CA] Cooked food is contaminated if it contains any raw meat contamination and shall be properly cooked and reheated or discarded. [COS] Employee reheated container of cooked meatballs to 165F.
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 wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths throughout the facility stored on equipment, counters, and food prep counters. [CA] Used wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. The solution should follow either of these concentration guidelines: either 100 ppm chlorine OR 200 ppm quaternary ammonium.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed holes in the ceilings in the food storage area by the front service area. Multiple broken tiles and damaged flooring throughout the facility. In the walk-in freezer, observed floor was lifting. [CA] Replace broken flooring with tiles that are smooth, durable, and constructed of nonabsorbent material that is easily cleanable. Seal all openings throughout the facility to prevent an entrance for vermin.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee preparing raw meat and switch to preparing ready to eat vegetables with the same gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels. Change gloves when switching from handling raw meat to handling ready to eat vegetables. [COS] Employee removed gloves and properly washed hands before returning to food preparation.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured multiple PHF's between 49F-68F including ham, pork, and chicken in cold insert table above the two door under counter cooler. Per PIC, these items were placed in cold inserts less than 2 hours prior. Measured ambient air temperature at 52F. Measured additional PHFs between 45F-86F including brisket, cooked beef, raw beef, chicken organs, beef tendon, meatballs, hot meatballs, and hot tendon on the cold inserts on top of three door under counter cooler. Measured ambient air temperature at 68F. Towards the kitchen exit, measured bean sprouts at 58F in the three door under counter cooler. [CA] PHFs shall be held cold at 41F and below or held hot at 135F and above. [COS] PIC facilitated proper holding temperatures using an ice bath beneath the PHFs on the cold insert table. By the cookline, all PHFs stored within the two door undercounter refrigerator and three door undercounter refrigerator moved to the walk-in cooler to facilitate proper holding temperatures. The table top items were placed on TPHC and educated PIC to throw away items after 4 hours.
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
Food storage: food storage containers identified
Inspector’s notes
Observed container of cooked soup stored on the ground in the kitchen area. [CA] Food shall be stored at least 6 inches above the floor on approved shelving to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls for food service stored on shelving immediately to the left of the mop sink. [CA] Install a splash guard or barrier near mop sink to prevent clean equipment from possible contamination.
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
Food separated and protected
Inspector’s notes
Observed unapproved food preparation of dry ingredients in the office. [CA] Food preparation shall only occur in approved areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
To the left of the cookline, measured bean sprouts at 80F and beef ribs at 120F. Per PIC, PHFs maintained being maintained using TPHC. No time label was placed on PHFs. [CA] When time only is used as a public health control, potentially hazardous foods such as bean sprouts and cooked meat shall be time marked to indicate when item is removed from temperature control and served within 4 hours or discard. [COS] PIC time marked PHF's to be served within 4 hours from when removed from temperature control or discard.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source