Routine Inspection
Dec 19, 2025
4 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not any employee with a food safety certificate and not all cooks have food handler cards. [CA] At least one employee must have a food safety certificate and all others a food handler card.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed arm protecting sleeves hanging on the shelf with food storage containers. [CA] All personal belongings must be kept separate from the restaurant items.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed a large tray of beef and chicken at approximately 90 degrees F. According to the owner they just pulled it out of the oven and then cook it to order on the grill. The restaurant is just preparing for customers at start of inspection. [CA] The meat must not be left out at room temperature after taking out of the oven. The meat must be kept hot at 135 degrees F or kept refrigerated 41 degrees F max and placed in shallow containers about 2 inches high. [COS] The owner placed all meat in shallow containers and put into the refrigerator.
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
Plan review
Inspector’s notes
The restaurant has been expanded with new dish sink and dish machine and other sinks. The new area and equipment must be submitted for plan check review by this department and any other agencies that need to review and give permission before use. Submit to our plan check department at ehinfo.org. According to the owner he will submit to the plan check department within one week. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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, Dec 19, 2025 · Original Source