Routine Inspection
Aug 11, 2025
8 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed multiple foods stored on the floor, including prepared soup base in the kitchen, foods in the walk-in cooler, and bags of onions in the back dry storage area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Facility lacks active food safety manager's certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees in the facility lack food handler's cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the back handwash station by the mechanical dishwasher is blocked by a serving cart. [CA] Handwash stations shall be fully stocked 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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working utensils such as tongs and rice paddles are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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
Observed the use of unapproved equipment (Neoco hot box) for hot holding foods. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed hole in the ceiling due to cracked panel above the water heater. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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
1) On the preparation counter, measured beef soup at 125F. Per staff, soup was cooked less than 30 minutes prior to temperature measurement. 2) In the front service area under a heat lamp, measured fried mackerel from 96-105F. Per PIC, fried mackerel was cooked one hour prior to temperature measurement and relocated to the heat lamp for hot holding. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) Beef soup was moved to the soup stock and reheated to 165F for hot holding. The beef soup will be kept on the soup stock burner throughout service. 2) Per PIC, all fried mackerel will be discarded at the end of lunch service (within 4 hours of cooking). The fried mackerel was repositioned and elevated to be stored closer to the heat lamp for future hot holding.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed lack of consumer advisory on the paper menu and electronic menu for beef tartare and raw egg. [CA] Provide the following consumer warning for service of beef tartare and raw egg: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS." Beef tartare and raw egg shall be designated or marked on the menu.
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 record from Santa Clara County Department of Environmental Health, Aug 11, 2025 · Original Source