Routine Inspection
May 7, 2025
7 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees on phones, when customer came in, employee put the phone away and put gloves on without washing hands. [CA] Ensure that after touching personal items, hands are washed with soap and water prior to placing new gloves to serve food.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls used as scoops in bulk food containers. [CA] Provide scoops with handles and 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
Plan review
Inspector’s notes
Facility is operating a toaster oven to make spam for spam masubi. Per the previous routine inspection report from 01/09/2024, cooking equipment must be under a hood or removed from facility. [CA] Submit plans to DEH Plan Check by 05/21/25 for a mechanical hood exemption for the toaster oven or remove equipment from facility. Toaster oven has been impounded until approved. If PIC would like to remove the equipment from the facility, please contact district inspector for a follow up inspection to release the impound from the equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certification is already recorded at another location. No other food safety certification available. 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. Food handler card for employee was not available at time of inspection. [CA] 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
Toxic substances properly identified, stored, used
Inspector’s notes
Observed raid ant and roach killer in storage space that is meant for residential use only. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Remove raid from facility.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Spam masubi measured 121F in hot holding unit. Brown rice measured 119F to 131F. Per PIC, both items were made 2.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Spam masubi and rice will be discarded at 4 hours (2:30pm).
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quaternary ammonia test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, May 7, 2025 · Original Source