Routine Inspection
Jul 22, 2025
8 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler card and food managers certificate is not available on site for review. [CA] Keep card/certificate on site for review. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Lack of chlorine test strips for dishwasher. [CA] Provide test strips and test at 50 ppm chlorine for the dishwasher, 100 ppm for manual ware washing.
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 contact surfaces clean, sanitized
Inspector’s notes
Chlorine measured between 0 to 25 ppm at dishwasher. Bottle of sanitizer for dishwasher found almost empy. [CA] Maintain a minimum of 50 ppm chlorine. [COS] A new bottle was replaced, unit was primed and measured at 50 ppm chlorine.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Ceviche is on the menu and the menu does not have a consumer advisory statement. [CA] Provide a consumer advisory statement on the paper menu or post statement in public view at facility (including online). Provide a written statement that identifies the animal-derivedfoods by an asterisk that denotes a footnote that includes either of the following disclosure statements: ' Consuming raw or undercooked seafood and shellfish, increase your risk of foodborne illness.'
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The drain at 3 compartment sink is leaking when the sink is filling up with water. [CA] Repair the sink so it does not leak.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a mop hanging on side of fence. [CA] Hang mops inside at the janitorial sink on a mop hanger.
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
Permits available
Inspector’s notes
Permit not posted. [CA] Post current permit in public view.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed food trays inside the hand sink next to the dishwasher. [CA] Keep hand sink accessible at all times. [COS]
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, Jul 22, 2025 · Original Source