Routine Inspection
Jun 13, 2025
6 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed several food items stored on the kitchen floor (melon, onions, pesto) and in the back hallway (produce). [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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
FSC not available. [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.
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
Both handwash stations were blocked with garbage cans and equipment; both also had bowls and equipment inside the basin. [CA] Keep handwash stations clear and accessible at all times. Paper towels were not in the dispenser for the back handwash station (stacked on top of the dispenser). [CA] Ensure paper towels are stored inside the dispenser.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food located in the food prep cold hold unit (liquid eggs 47F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure PHFs are chilled to 41F prior to placing into food prep cold hold units.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed 3 waffle makers being used without a ventilation hood. [CA] Facility must relocate waffle makers under hood or submit equipment with mechanical ventilation exemption to Plan Check for approval to be used without a hood (email inspector for application).
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
Food in good condition, safe, unadulterated
Inspector’s notes
Observed garnish container resting on consumable ice. [CA] Relocate garnish container.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jun 13, 2025 · Original Source