MAJOR VIOLATION: Food prep cooler across the fryer had multiple food items measured above 45F and ambient temperature was at 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] When not working keep the lid down and get that unit check so it can be maintained at 41F and below.
MINOR VIOLATION: Food prep table -2 had few food items measured 43F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Keep the lid close when not in use.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 12, 2025 · Original Source
Routine Inspection
Apr 3, 2025
Pass
2 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Lentil was measured 100F, per PIC they heat it up to 145F.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Opening above shelving in the dry storage area.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and 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.
Official record from Santa Clara County Department of Environmental Health, Apr 3, 2025 · Original Source
Routine Inspection
Nov 19, 2024
Pass
6 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lack mop rack.
[CA] Mop rack or other devices not made available to hang and store cleaning tools.
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.
Open ceiling panels in the dry storage area.
[CA] Close ceiling panels after completing work.
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.
Soap pump for both hand washing sinks in the kitchen are stiff and soap is barely coming out.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack testing material for high heat dishwasher.
[CA] Testing equipment and materials shall be readily available at all times.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Manager can't locate food handler card folder.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.