Routine Inspection
May 20, 2026
6 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Container of onion fritters subjected to time as a public health control observed labeled for discard time at 9:52AM while maintained out of temperature control at the pass-through window. Current time of inspection was 4:00PM. Per staff, a new batch had been just been placed into the container, and they had forgotten to change the label. [CA] Facility shall adhere to written SOP's for items subjected to time as a public health control. [COS] Container was properly time labeled for discard after 20 minutes of initially being fried, per facility's TPHC procedure.
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
Employee observed loading soiled dishes into the mechanical dishwasher, then attempted to handle clean dishes after they had been run through the aforementioned dishwasher before being stopped and instructed to wash his hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed his 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the prep cooler at the front service area measured between 50F and 51F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
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
No rodents, insects, birds, or animals
Inspector’s notes
5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent potential contamination of food.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gaps greater than 1 inch observed in the ventilation hood baffle filters above the cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease.
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
Proper hot and cold holding temperatures
Inspector’s notes
Three and a half cartons of milk, whipped cream, and various potentially hazardous sauces (blue cheese sauce, honey poppy sauce, tartar sauce, and cocktail sauce) measured between 50F and 53F while maintained in the prep cooler at the front service area. Ambient of the unit measured between 50F and 51F via probe. Per staff, milks had been maintained in the unit overnight, and sauces had been placed into the unit at 2:00PM (approximately 1.5 hours prior). Flour/seasoning mixtures measured between 46F and 49F while maintained in the upper inserts of the prep cooler near the fryer station. *Note: Presence of raw chicken in seasoning/flour renders the seasoning/flour potentially hazardous foods. Small bits of chicken observed in the in flour. Manager states that the elevated temperature is likely due to the lid of the prep cooler being maintained open. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Milk was voluntarily discarded. Sauces were relocated to the walk-in cooler. Manager states that a service request has been filed for the unit. Prep cooler lid was closed.
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, May 20, 2026 · Original Source