Routine Inspection
Jun 23, 2025
10 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Per employee, all food items served at the buffet are subject to time as a public health control using the facility's operating hours. Written procedures for use of time are not available. [CA] When potentially hazardous foods are subject to time rather than temperature, written procedures shall be available to outline how the food is time-marked or tracked to be discarded if not used within a 4 hour period. TPHC handout and procedures provided and discussed wtih manager
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Fried vegetables (pakora) observed holding on shelf by the cook line and measured at 59F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the item was taken out within the hour and was relocated into the walk-in cooler.
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
Consumer self service does prevent contamination
Inspector’s notes
Spoons placed out at the buffet line for consumer self-service are not protected from contamination. [CA] Utensils placed out for consumer self-service shall be protected with a cover, sneeze guard, or stored in a manner where only the handles are exposed.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber gasket on door of upright reach-in cooler by the beverage station is in disrepair. [CA] Replace damaged gaskets on refrigeration units and maintain in good repair.
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
Nonfood contact surfaces clean
Inspector’s notes
Nonfood contact surfaces in the kitchen are observed with accumulation of debris. Gaskets on refrigeration units and shelves used for food in the walk-in cooler and storage room. [CA] Frequently clean nonfood contact surfaces to prevent the accumulation of debris.
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
No rodents, insects, birds, or animals
Inspector’s notes
1) Flies observed in the kitchen area of the facility. [CA] Food facility shall be kept free of flies and fly activity. 2) One dead adult cockroach observed on shelf above the ice machine. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. Did not observed other evidence of vermin or vermin activity in the facility. Facility's pest control reports were not available for review at time of inspection. Operator will email a copy of most recent or next pest control service to district specialist.
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
Food storage: food storage containers identified
Inspector’s notes
Containers and boxes of food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knife observed stored with the blade in crevice between shelving and the wall. [CA] Food contact utensils and surfaces shall be stored in manner or location that is clean.
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
1) Back door of the facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent entrance of vermin. 2) Holes, gaps, and crevices on walls, cove bases, and around equipment was observed throughout the kitchen. [CA] Seal and eliminate holes and gaps to prevent the 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
Food contact surfaces clean, sanitized
Inspector’s notes
1) Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Maintain chlorine sanitizer for the dishwasher at 50 ppm. [SA] Dishwasher was not in use at time of inspection, employee was instructed to complete the sanitizing step using the quat sanitizer at the three compartment sink.
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, Jun 23, 2025 · Original Source