Routine Inspection
Dec 4, 2025
5 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times
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
Food storage: food storage containers identified
Inspector’s notes
Open bags of cereal stored within the cabinet near beverage dispenser at service line. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility has a high temperature dish machine but does not have a method for measuring dish surface temperature. [CA]: Provide a method for measuring the dish surface temperature. Dish surface temperature must measure at least 160F at all times.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Large gap/hole on FRP wall underneath prep sink area. [CA]: Repair wall and maintain in good condition.
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
1. The only hand sink station was blocked by several equipment stored in the basin. [CA]: Hand sink stations must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing. [COS]: All equipment were removed from the hand sink basin. 2. The only hand sink station did not have single use towels. [CA]: All hand sink stations shall be equipped with hand soap and single use towels at all times. [COS]: Employee provided single use towels within the dispenser.
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 record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source