Routine Inspection
Nov 25, 2025
8 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized cylinder under the work table in the kitchen was observed not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinder to a rigid structure.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Handler's Cards were expired or not available for review. [Corrective Action] All food handler must have a valid Food Handler's Card and shall be readily available for review.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Floor grout in the kitchen observed worn down. [Corrective Action] Maintain floors in good condition. 2. Grime accumulation on the floor at the upstairs storage room. [Corrective Action] Maintain floors clean. 3. Major floor damage in the walk-in cooler. [Corrective Action] Maintain floor in good condition. 4. Mold accumulation on the walls in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee wearing gloves observed rinsing gloved hands and drying them off with paper towels. [Corrective Action] Remove gloves and properly wash hands with hand soap.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory for eating raw or undercooked foods. [Corrective Action] Provide consumer advisory 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Damaged rubber seal on the left door of the 2 door undercounter cooler in the kitchen. [Corrective Action] Repair or replace the rubber seal.
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
Nonfood contact surfaces clean
Inspector’s notes
1. Grime accumulation on the door handles on the freezer units in the upstairs storage room. [Corrective Action] Thoroughly clean and maintain clean. 2. Dust accumulation on the fan guard of the evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
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
Pink mold like substance observed inside the ice machine in the "drinks room". [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 record from Santa Clara County Department of Environmental Health, Nov 25, 2025 · Original Source