Routine Inspection
Jul 22, 2026
8 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. In the corner of the kitchen area, observed a shopping cart full of cardboard boxes. On top of a speed rack to the left of the cook-line, observed 10+ cardboard boxes folded and stacked. [CA] Remove cardboard from facility to prevent possible harborage of vermin. 2. Observed a disconnected Chinese brand chicken slicer at the entrance to the kitchen. Per staff, it is non-functional and is no longer used. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Remove unused equipment to prevent the potential harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
Fried vegetable egg rolls measured 131F while maintained in steam table inserts, and fried banana measured 130F while maintained in a container on top of another covered insert the front service line. Per staff, egg rolls had been fried and placed into hot holding less than 45 minutes prior, and fried banana had been fried and relocated less than 10 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure items are not held above the load limit of the steam table. [SA] Items to be served or discarded by 7:30PM (4 hours elapsed).
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
Plan review
Inspector’s notes
Facility has added a new, Chinese-brand meat grinder, maintained on the floor in the warewashing area. [CA] Submit plans to DEH Plan check for the addition of new equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
Hand wash sink in the main kitchen area observed clogged full of wastewater and incapable of draining. No evidence of overflow or sewage backup observed throughout the facility. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure sink is unclogged. [SA] Temporarily utilize the nearby hand wash sink at the front service area to conduct hand washing until the sink can be unclogged.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the main kitchen area observed clogged full of wastewater, thus rendering it unusable. *Note: Additional, properly stocked and unobstructed hand wash sink was available nearby at the front service area See K22m. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the warewashing area above the three compartment sink and preparation sink, observed installed shelving with cracks and crevices between and around shelves. Observed some crevices sealed with duct tape. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Discontinue the use of duct tape to seal. Surfaces shall be smooth, durable, and nonabsorbent.
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
Food storage: food storage containers identified
Inspector’s notes
Observed the reuse of single-use containers to store food. [CA] Discontinue the reuse of single-use containers to store food.
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
Employee observed spraying down a cutting board and a cleaver, then stacked them up to dry, thereby skipping the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Instructed employee to properly wash (with soap), rinse, and sanitize (100 ppm chlorine) items. ____________ Minor violation: Accumulation of pink, slime-like growth on the upper interior panel of the ice machine. [CA] Clean regularly at a rate frequent enough to preclude 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 record from Santa Clara County Department of Environmental Health, Jul 22, 2026 · Original Source