Routine Inspection
Jun 16, 2025
13 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee washing hands with gloves on. [CA] Remove your gloves, wash hands then put on clean gloves.
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
Thermometers provided, accurate
Inspector’s notes
Observed missing thermometers in two refrigeration units. [CA] Replace the missing thermometers.
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 the mops not being hung on a rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools.
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
Food separated and protected
Inspector’s notes
Observed the raw chicken stored above bacon. [CA] Store poultry below all other foods. [COS] The manager moved them around to correct.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Permits available
Inspector’s notes
The posted permit is expired. [CA] Obtain and post the current permit.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Not all employees have a FSC. [CA] All employees must have a food handlers card.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Pickle bin, and deteriorated cutting board, and spatula. [CA] The utensils and cutting boards must be replaced once deteriorated. Observed cardboard lining shelves. [CA] Discontinue lining shelves with cardboard. Observed milk crates and makeshift tables being used. [CA] Use only approved type equipment.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths in possibly 0ppm lactic acid according to the strips provided by the facility. [CA] They must be in proper level sanitizer and test strips used to monitor.[COS] The manager changed them all to chlorine based sanitizer that was checked with the proper test strip.
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 storage: food storage containers identified
Inspector’s notes
Observed the salt and pepper mix bin not labeled. [CA] Label the bins with the contents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The test strips are expired and reading 0 ppm for the lactic acid. [CA] Replace the strips. Use chlorine sanitation and use the test strips to monitor proper levels.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Observed machine lubricant stored with food items. [CA] Store this in the chemical storage area. [COS] Manager moved to proper location.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed containers with food particles on it for the clean utensils. [CA] Store the clean utensils in washed and sanitized containers. Observed a garbage bag being used for holding the bread. [CA] Discontinue use of the garbage bag for food storage.
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
Proper hot and cold holding temperatures
Inspector’s notes
The prep unit was tomatoes at 44 degrees F and the onion were at 43 degrees F. [CA] The temperature must be 41 degrees F and below. Keep the top unit at closed while not using in order to help maintain at 41 degrees F maximum. [COS] Temperature was rechecked at end of inspection at 41 degrees and below for the prep unit.
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, Jun 16, 2025 · Original Source