Routine Inspection
Aug 19, 2026
6 recorded violations
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
At the warewashing area, observed an employee preparing raw chicken in the right-side compartment of the dedicated three compartment warewashing sink. Per owner, sink was recently used for warewashing; observed dirty dishes piled in the first and second compartments. Observed food buildup on the sides of the third compartment. Owner confirmed that sink was not sanitized prior to preparing raw chicken. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Instructed employee to voluntarily condemn and discard 20 lbs of raw chicken due to cross contamination.
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
Proper cooling methods
Inspector’s notes
At the cook-line, observed a pot of coconut soup cooling in ambient temperature. Soup measured between 127F and 129F. Per staff, they intend to leave it outside until it cools down, and then relocate it to refrigeration. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed employees to relocate soup to refrigeration. Discussed proper cooling methods with staff. Ensure preparation sink is unobstructed so that soups may be cooled using an ice bath.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Outside the back door of the facility, observed a garden hose that is being used to fill a three compartment sink (located on the asphalt outside the back of the facility). Observed dirty dishes soaking in a red tub underneath the three compartment sink. Per the owner, they recently took this three compartment sink out of storage, and placed it behind the facility. Owner maintains that it is only used for pre-rinse; food is scraped off utensils/plates, placed into the three compartment sink outside the back of the facility, and then after soaking, it is relocated to the three compartment sink designated for warewashing located inside the back kitchen area of the facility. [CA] Warewashing shall be conducted in the approved, properly plumbed/installed three compartment sink located inside the permitted food facility. [COS] Employees removed the unapproved three compartment sink from the premises. Instructed employees to sanitize three compartment sink located inside permitted food facility, and to properly wash, rinse, and sanitize affected utensils.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed a cook return through the back door of the facility, picked up a knife, and attempted to resume chopping raw beef before being stopped and instructed to de-glove and wash their hands. [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] Cook de-gloved and properly washed 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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed the preparation sink basin and adjacent integral drainboard completely filled with a variety of clutter, thus rendering it unusable. Observed an employee preparing raw chicken in the dedicated three compartment warewashing sink. [CA] Prep sink shall be used solely for food preparation. Three compartment sink shall be used solely for warewashing.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility lacks a janitorial (mop) sink. *Note: Per owner, wastewater is disposed on the asphalt at the back of the facility. [CA] Facility may be required to install a mop sink. Further evaluation to follow.
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 record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source