Routine Inspection
Jun 26, 2025
10 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed raw meats stored above ready-to-eat foods inside the food prep unit and inside the walk-in cooler. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees observed returning to the prep line from cleaning outside the back and put on disposable gloves without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to prep food. [COS] Employees stopped and properly washed their hands
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
No rodents, insects, birds, or animals
Inspector’s notes
1 dead and 1 live American cockroach observed on glue trap located by floor sink near the walk-in cooler. [CA] Facility shall be kept free of vermin and vermin debris. [COS] Operator removed and disposed of the glue trap outside the building. Did not observed other evidence of vermin infestation within the facility. Observed that gaps and crevices within the facility are sealed with spray foam. Pest control service report was not available for review at time of inspection. Operator shall provide a copy of service report to the district specialist via email by 7/1/25. Failure to do so or if service report indicates vermin issue - a follow-up inspection may be conducted.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees are not available for review. [CA] Employees that handles or serves food shall have a valid food handler card available for review within 30 days from their 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket on walk-in cooler door and on the door of food prep unit are in disrepair. [CA] Replace gasket and maintain equipment in good repair.
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
Food storage: food storage containers identified
Inspector’s notes
Containers and pots of food are stored on the floor inside the walk-in cooler. [CA] Store food a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Black and pink mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside of the ice machine.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Observed equipment (pots, pans, meat slicer) and dry foods (cooking wine, onions) stored outside behind and on the side of the facility. [CA] Food and food equipment shall be stored inside the facility where it is protected from contamination. Unused equipment that are no longer necessary to the operation of the facility shall be removed from premise.
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods inside the walk-in cooler measured at improper cold holding temperatures. Raw pork, raw chicken, raw shrimp, and raw eggs measured at 47-49F. [CA] Potentially hazardous foods when cold holding shall be 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 26, 2025 · Original Source