Routine Inspection
Dec 24, 2025
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Single-use sanitary towels are stored outside the dispenser. [CA] Single-use sanitary towels shall be provided in 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
No rodents, insects, birds, or animals
Inspector’s notes
2 dead cockroaches observed in glue board below food prep sink. No other activity observed. PIC stated facility is serviced bi-monthly. Report was provided for review. [CA] Clean and sanitize area of old cockroaches. Maintain facility clean, Seal all cracks and crevices to prevent infestation.
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
The following PHFs were measured at improper holding temperatures (45F-51F) : - PHFs held at the service line for less than 4h: cut tomatoes, tzaziki sauce, salads. beans, sauce tp go containers, raw steak. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking to discard within 4 hours of removal from temperature control.
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, Dec 24, 2025 · Original Source