Routine Inspection
Nov 5, 2025
3 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands with cold water [CA] Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate is not available [CA] Keep a valid food safety certificate on file for review during the inspection
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quat sanitizer test strip lacking [CA] Provide a quat sanitizer test strip and check sanitizer levels daily
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, Nov 5, 2025 · Original Source