Routine Inspection
Aug 27, 2026
6 recorded violations
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Empty toilet tissue dispenser and roll was outside. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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
Time as a public health control; procedures & records
Inspector’s notes
Recently prepared food at ambient temperature lack time marking. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Recently prep food in a hot holding unit was measured 112F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust hot holding unit setting.
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
Ice machine's drain pipe is inside th floor sink. [CA] Provide minimum 1 inch of an airgap to prevent cross contamination.
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
One hand washing sink has a empty paper towel dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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 wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door to the food prep area was open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Both garbage container had there lid open. [CA] Refuse containers shall be covered at all times when not in use. Facility must repair nonfunctional equipment or remove it from the facility. [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. NOTE: Must clean the back refuse area and remove the unused equipment from the refuse area. Mop bucket with dirty water and a mop was left in the food prep area. [CA] After use, mop water shall be disposed of in the janitorial sink or toilet facility and mop shall be hanged for quick drying.
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 record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source