Routine Inspection
Nov 12, 2025
10 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a small metal plate used a scoop in the rice cooker. [CA] Use approved scoops with handles to prevent cross-contamination.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' food handler cards were not available upon request. [CA] Obtain valid food handler cards for all employees. *Repeat violation*
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of grease/food debris on floors in cooking area, especially under/behind cooking equipment and the reach-down refrigerator at the end of the cookline. [CA] Keep floors clean.
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
Consumer self service does prevent contamination
Inspector’s notes
In the front desk area: observed self-service container of fennel candy was uncovered. [CA] Protect food from contamination via lid, sneeze guard, etc. [COS] Operator placed a lid on the container.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee car keys stored on food prep shelf against clean to-go containers. [CA] Store personal items away from food prep areas and clean food containers. *Repeat violation*
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
Observed employee in cooking area rubbed his nose with his bare hand and did not go to wash his hands for a few minutes. [CA] Wash hands after touching parts of the body and before resuming food prep. [COS] Employee was asked to go wash his hands.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the warewashing area: observed the handsink was missing a soap dispenser, and the wall-mounted paper towel dispenser was empty/not functioning. [CA] Handsinks must be stocked with soap and paper towels at all times. [COS] A paper towel roll and a pump soap dispenser were placed on top of the paper towel dispenser. ________ Minor violation: the warewashing area's handsink was partially obstructed by pots/equipment stacked on the floor. [CA] Keep handsinks unobstructed at all times. Handsinks must be made available to make handwashing not only possible, but likely.
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
Food storage: food storage containers identified
Inspector’s notes
Observed numerous food containers stored directly on the floor in the walk-in freezer. [CA] Store food containers 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Measured hot water at the 3-compartment sink to be 100F. Note: it took several minutes for the water temperature to rise from 93F to 100F. Measured warm water at the kitchen handsink to be 90F. [CA] Provide 120F water at the 3-compartment sink, and 100F at the handsinks.
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 wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping cloths stored on prep counters throughout the kitchen. [CA] Store wiping cloths in sanitizer solution when not in use.
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 record from Santa Clara County Department of Environmental Health, Nov 12, 2025 · Original Source