Routine Inspection
Mar 25, 2026
5 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
The used wiping towels were observed on tables in the kitchen. [CA] They must be stored in sanitizer between each use. [COS] Corrected
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The drain pipe is in the floor sink under the sink. [CA] Raise it to provide an air gap.
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
Proper hot and cold holding temperatures
Inspector’s notes
The walk in refrigerator is holding food 43- 45 degrees F. [CA] The food must be at 41 degrees F maximum. [COS] The PHFs were put into the other refrigerators. According to the manager and then owner on the phone the temperatures were checked at 11 a.m and all were fine.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
The PIC does not have a food handler card nor a FSC available. [CA] Please obtain and keep it available upon request.
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
The hand washing sink was full with plastic lids for food containers. [CA] Rewash, rinse, and sanitize them all. Do not place items in the hand washing sink. [COS] They were all removed and placed in the 3 comp sink for rewashing properly.
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, Mar 25, 2026 · Original Source