Routine Inspection
Nov 4, 2025
5 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, at the left corner of the cookline and below the cookline, observed dead cockroaches. In the prep/warewash room, below the 3 compartment sink and warewash machine, observed several dead cockroaches. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage of 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
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured sliced tomatoes stored at 56F and cooked rice stored at 62F. Per operator, sliced tomatoes stored for an hour, and cooked rice stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved sliced tomatoes and cooked rice to nearby refrigeration to facilitate proper holding temperatures.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, observed gaps/cracks and crevices around walls and wall panels. In the warewash/prep room, below the 3 compartment sink, observed cracks and crevices in the installed metal flashing. In the kitchen area, below the cookline, observed a piece of wood used to prop a drainline/drainpipe. In the same area, in the left corner, observed a protruding overflow of foam sealant used that is creating cracks and crevices. [CA] Ensure facility is kept free of gaps, cracks, and crevices to prevent possible harborage of vermin. Use only approved materials and equipment within the facility that are smooth, durable, and easily cleanable.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable upon request. [CA] Ensure a valid food safety manager's certificate is provided and posted within the facility.
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
Hot and cold water available
Inspector’s notes
In the warewash/prep room, at the handwash station, observed inadequate hot water pressure for hot water provided, a non-functioning cold water knob, and missing section of drainline/drainpipe leading to the floor sink. [CA] Ensure an adequate pressurized supply of hot water is provided at the handwash station between 100F and 108F. Ensure cold water supply is provided to allow for proper use of the handwash station. Repair drainline/drainpipe plumbing to allow for proper disposal of wastewater.
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.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source