Routine Inspection
Jan 28, 2026
5 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Lack of manager's Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Lack of employee Food Handler's Card. [Corrective Action] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Lack of any paper towels at the handwash sink in the restroom. [Corrective Action] Ensure paper towels are always available to properly dry off hands. [Suitable Alternative] Loose napkins were placed near the handwash sink in the restroom. 2. Lack of paper towels in the paper towel dispenser at the handwash sinks at the service area and back area. Loose paper towels were available nearby. [Corrective Action] Maintain paper towel dispenser stocked at all times.
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
Nonfood contact surfaces clean
Inspector’s notes
Grime accumulation on the drain pipe of the food prep sink. [Corrective Action] Thoroughly clean and maintain 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Faucet is not able to fully shut off at the food prep sink. [Corrective Action] Repair faucet to stop the leak.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor chlorine concentration. 2. Bleach is lemon scented. [Corrective Action] Use unscented bleach to sanitize utensils.
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 record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source