THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
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.
FOUND THE CHLORINE SANITIZER LEVEL AT 50 PPM AT THE 3 COMPARTMENT SINK. [CA] PROVIDE LEVEL AT 100 PPM.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A COUPLE OF JACKETS STORED ON A SHELF NEXT TO FOOD RELATED ITEMS IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source
Follow-Up Inspection
Sep 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Aug 22, 2025
Pass
8 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE THE SIGN.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE REACH IN REFRIGERATOR UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR. DO NOT USE THIS REFRIGERATOR UNTIL IT CAN KEEP THE FOOD AT 41F OR BELOW.
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.
FOUND THE FOLLOWING FOOD IN THE REACH IN REFRIGERATOR STORED OVER 4 HRS AT 51F: SAUCE. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. NOTE: THE FOOD THAT HAS BEEN STORED IN THIS REFRIGERATOR FOR LESS THAN 4 HRS WILL BE RELOCATED TO A WORKING REFRIGERATOR.
FOUND THE CHEESE IN ICE BETWEEN 41F AND 51F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THIS FOOD HAS BEEN OUT FOR LESS THAN 4 HRS, PER OPERATOR.
FOUND COOKED MEAT STORED ON THE COUNTER AT 89F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. NOTE: THE MEAT WILL BE REHEATED TO 165F AND HOT HELD AT 135F MINIMUM. COS
FOUND THE FOLLOWING FOOD IN THE SERVICE REFRIGERATOR AT 49F: PICO DE GALLO AND CHEESE. FOUND THE SOUR CREAM AT 44F. [CA] STORE FOOD AT 41F.
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.
OBSERVED EVIDENCE OF FLY ACTIVITY. [CA] ELIMINATE ALL FLY PRESENCE.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A CELL PHONE STORED ON TOP OF THE CUTTING BOARD IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
FOUND 2 MOPS STORED ON THE FLOOR IN THE KITCHEN. [CA] HANG THE MOPS TO AIR DRY.
FOUND THE BACK DOOR OPEN. [CA] ENSURE THAT THE DOOR ARE CLOSED TO PREVENT VERMIN FROM COMING INSIDE.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
FOUND A SPRAY BOTTLE WITH BLEACH STORED ON THE SHELF ABOVE BOTTLES OF SALAD DRESSING. [CA] STORE CLEANING SUPPLIES BELOW AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
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.
FOUND THE RESTROOM DOOR UNABLE TO SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 22, 2025 · Original Source
Routine Inspection
Mar 18, 2025
Pass
5 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed medium leak under 3 comp sink. [CA] Repair leak and maintain in good condition.
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.
Observed potentially hazardous food located in the reach-in refrigerator that was cooling in a deep container with a lid on. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as smaller portions, shallow pans, frequent stirring, ice as an ingredient, ice baths, and/or ice paddles. [COS] PIC removed lid.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of 6" overhang over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Kitchen floor was soaking wet with several puddles. [CA] Try to remove as much water from floors as possible; recommend using a fan or using a squeegee to push puddles of water down floor sink or floor drain.
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.