Routine Inspection
Jun 2, 2025
9 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found leaking faucet at 1-compartment sink (front) with spray nozzle middle section when on. 2. Found hot water knob difficult to shut off at 1-compartment sink (front). 3. Found leaking hot water knob at warewash sink (left side) when water is off/on. 4. Found leaking drain line under warewash sink (left side). Observed a bucket used to capture spilled liquid waste. 5. Found leaking faucet at 1-compartment sink (back) middle section when water knob is off/on. 6. Found leaking faucet at mop sink when water knob is off/on. [CA] Repair all leaks, ensure all water knobs are able to turn on and off.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee touching their face while donning gloves. Observed no active contamination. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Operator directed to stop what they were doing, remove their gloves, wash their hands and wear on a new pair of gloves.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found missing filters at the mechanical exhaust hood (front) meant for frying food items. [CA] Provide filters. Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Found ceiling panels and walls throughout food facility with discoloration and accumulated with food debris. [CA] Routinely 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
Food storage: food storage containers identified
Inspector’s notes
Food bags/containers of food stored on floor in prep area, cooks line, walk-in-cooler and walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
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
Found ice scoop handle in direct contact with ice in ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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
Demonstration of knowledge; food safety certification
Inspector’s notes
Found expired food handlers card. [CA] Renew food handler cards.
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
1. Found mopping equipment stored directly in mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2. Found back door opening during hours of operation. No screen door and/or air curtain provided. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 3. Found accumulated food debris under shelving and cooking equipments. [CA] Routinely clean.
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
Major: 1. Measured eggs rolls holding between 97F - 109F near cooks line (front). 2. Measured a bowl of bok choy holding at 53F near cooks line (back). Per operator, PHFs placed there less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and or hot held at or below 41F. [COS] Operator directed to relocate PHFs to other refrigeration unit. [SA] Operator opted to use time as a public health control for egg rolls and bok choy after 4 hours. Minor: 1. Measured container of uncooked wonton holding at 46F in 2 door cold top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 record from Santa Clara County Department of Environmental Health, Jun 2, 2025 · Original Source