Routine Inspection
Sep 9, 2025
5 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Broken floor tile observed by the meat grinding machine. [Corrective Action] Maintain floor in good condition.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Potentially Hazardous Foods in the display cooler were measured at 52 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain Potentially Hazardous Foods at or below w41 degrees Fahrenheit. 2. Heavy ice accumulation inside of freezer units at customer waiting area. [Corrective Action] Clear off accumulation of ice.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The paper towel dispenser at the handwash sinks are not functioning properly to dispense paper towels. [Corrective Action] Replace the paper towel dispensers.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed chicken thawing in the 3 compartment warewash sink. [Corrective Action] Defrost chicken in the food prep sink.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. Chicken in the display case was measured at 52 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Per PIC, the cooler is undergoing a defrost cycle. Ensure temperature returns to 41 degrees Fahrenheit or below. 2. Cubed goat meat at the meat prep area was measured at 64 degrees Fahrenheit. Observed employee to be processing large amounts of meat and allowing meat to be left out the room temperature. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Refrigerate containers of meat after it has been cut. [Suitable Alternative] Containers of goat meat moved to the walk-in cooler.
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, Sep 9, 2025 · Original Source