Routine Inspection
Jan 9, 2026
9 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Missing ceiling panel in kitchen. [CA] Replace ceiling panel 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed on drain pipe of preparation sink located in front service area. [CA] Repair plumbing fixture and maintain in clean and good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
*Repeat violation Accumulation of dust and food debris observed on shelving, cooking equipment, and exterior of refrigeration units. [CA] Routinely clean and sanitize nonfood contact surfaces to prevent buildup.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*Repeat violation Front and back door of facility propped open. [CA] Keep front and back door closed at all times to prevent the entrance and harborage of vermin. Note: Owner stated that a mesh screen will be provided next week for back door.
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
Thermometers provided, accurate
Inspector’s notes
*Repeat violation Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Inoperable ventilation hood. Owner stated that a work order has been placed. No ventilation issues observed. Owner has placed a work order and a part will be replaced next week. [CA] Repair ventilation hood and maintain in good condition. Inoperable Continental 2 door preparation cooler in front service area. No food stored in unit. [CA] Repair or remove refrigeration unit from the facility to prevent pest harborage.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of plugs/stoppers to fill up the 3 compartment warewashing sink. [CA] Plugs/stoppers shall be available to properly fill up the warewashing sink.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the counter top prep cooler insert, bean sprouts measured 47F. Per food employee, sprouts were stored in unit at 11am. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Bean sprouts were time marked and will be voluntarily discarded by 3pm.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels available at kitchen hand wash sink. [CA] Ensure paper towels are stoked at hand wash sinks at all times. [COS] Food employee restocked paper towels.
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, Jan 9, 2026 · Original Source