Routine Inspection
May 11, 2026
13 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of brown and black, mold-like substance on the interior panels of the ice machine. [CA] Clean and sanitize regularly at a rate to preclude buildup.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease on hood filters above the cook-line. [CA] Ventilation hood filters shall be maintained clean to prevent the attraction of vermin, and to allow for adequate ventilation of heat/grease. *Note: Ambient temperature of the interior of the facility measured 83F. Interior of facility is abnormally warm compared to ambient temperature of outside. Strongly recommend ensuring ventilation is properly functional.
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.
More about building upkeep issuesOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility could not provide chlorine test strips for bleach used during manual warewashing. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, linens: Proper storage and use
Inspector’s notes
Moldy and old foods observed stored in the unplugged two-door upright cooler at the cook-line. Flies appear to be nesting inside. [CA] Discontinue the use of an unplugged refrigerator to store foods intended to be discarded. Old foods shall be placed into designated trash receptacles when it is deemed they are no longer intended for service.
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
No rodents, insects, birds, or animals
Inspector’s notes
15+ drain flies observed flying in a swarm above the mop sink. Mop sink observed to have standing water and old food debris in the basin. 10+ flies observed in the unplugged two-door upright cooler at the cook-line. Flies observed crawling on moldy food stored inside the unit. Flies appear to be nesting inside the unit. Per the PIC, facility receives a regular pest control service. Pest control service report could not be provided. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to use any and all approved methods to abate 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.
More about signs of rodents or insectsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION* 1. Numerous dirty pots and pans observed stacked up in the three compartment dishwashing sink. Per staff, they been there since the previous night. [CA] Wash dishes the same day to prevent the attraction of pests/vermin. 2. Multiple pieces of equipment unnecessary for the operation of the facility observed in the dining room and the back storage area, including a cooler filled with greenish standing water, hot boxes, carts, and numerous cardboard boxes. [CA] Discontinue the storage of items that are unnecessary for the operation of the facility to prevent the harborage of vermin. 3. Front door maintained open. [CA] Keep doors closed where possible to prevent the intrusion of pests/vermin.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed wiping surfaces with a soiled wiping cloth, rinsed their hands in the two compartment handwash/prep sink at the back kitchen area without using soap, then proceeded to handle whole tomatoes. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands with 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
Demonstration of knowledge; food safety certification
Inspector’s notes
The employee present could not provide a food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Food separated and protected
Inspector’s notes
Chicken stored above beef and bacon in the one-door upright cooler at the back kitchen area. Standing pool of meat juice observed at the bottom of the unit. No direct cross contamination observed at time of inspection. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Ensure all foods are properly packaged/covered/kept in containers to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of grease buildup on the floor under the cook-line. Food debris observed on the floor throughout the back kitchen area, especially concentrated underneath refrigeration units and near the three compartment dishwashing sink. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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
Sour cream measured 49F, shredded cheese measured 49F, and salsa measured 45F while maintained in improper ice baths at the front service counter. Per staff, items had been taken out of refrigeration less than 1 hour prior and placed into ice baths. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employee added ice.
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
Food in good condition, safe, unadulterated
Inspector’s notes
Heavily molded lettuce and corn observed in the two-door upright cooler at the cook-line. Unit is unplugged. Per staff, they are using it to store old foods, and the items were intended to be discarded (i.e. not for service). *Note: Flies appear to be nesting inside the unit. See K23m [CA] Moldy food shall be discarded immediately. [COS] Moldy food was discarded into the trash.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the back kitchen area lacked soap and paper towels. Hand sink at the cook-line lacked paper towels. Wall-mounted soap dispenser observed empty. Pump bottle of soap provided nearby. Hand sink in the restroom lacked soap and paper towels. *Note: Facility has two restrooms, but only one is used, per owner. Unused restroom observed locked. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Paper towels restocked. Pump bottles of soap provided for all hand wash stations.
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, May 11, 2026 · Original Source