Routine Inspection
Aug 7, 2025
6 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured 0 ppm chlorine in the mechanical dishwasher. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished in a sanitizing rinse of 50 ppm chlorine, or as per manufacturer's specifications. [SA] Employees set up the 3-compartment sink with quaternary ammonia sanitizing solution (measured at 200 ppm) during inspection. Facility is to utilize 3-compartment sink for manual sanitizing until the mechanical dishwasher is repaired.
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, linens: Proper storage and use
Inspector’s notes
1. Observed working utensils stored in dirty standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Observed usage of soiled cardboard to separate food containers in the walk-in cooler. [CA] Discontinue the use of cardboard for storage. Use approved equipment or shelving made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed drainpipes from the ice and soda machine extend directly into the elevated floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed accumulation of smoke residue on the walls and ceiling panels. The walls and ceiling panels appear to be peeling off throughout the kitchen. [CA] Floors, walls, and ceilings shall be maintained clean and in good repair. 2. Observed storage of open foods in the 2-door upright cooler, 1-door upright cooler, and hot holding box near the front register. In this storage area, the flooring is missing cove basing. [CA] In areas where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed trash can stored in front of the only handwash sink in the kitchen. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] The trash can was relocated away from the handwash sink.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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, Aug 7, 2025 · Original Source