Routine Inspection
Nov 6, 2025
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Wiping cloth bucket observed to be placed directly inside of the sink basin of the handwash sink at the left side of the front cook-line. Handwash sink in the back kitchen partially obstructed with trash can placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash sink shall be used for no other purpose than handwashing. Employee restroom lacked paper towels. Wiping cloth observed draped directly on top of wall-mounted dispenser. Note: Additional, usable guest restrooms located nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] PIC restocked paper towels.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling raw fish and raw beef with gloved hands, then began preparing salad using avocados and chickpeas. Dishwashing employee observed handling dirty dishes, then immediately handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees must change their gloves and 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] Employees changed gloves and properly washed hands. Affected salad ingredients VC&D into the trash. See VC&D report. Contaminated dishes re-ran through the mechanical dishwasher.
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
Time as a public health control; procedures & records
Inspector’s notes
Facility is properly following time as a public health control procedures for various potentially hazardous foods maintained out of temperature control at the main cook-line (various raw meats, noodles, etc.), but lacks written SOP's. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Note: PIC states that he plans to write his own SOP's for time as a public health control. Ensure that the foods that are to be subjected to TPHC are listed, the time spans that they are to be out of temperature control and the manner of time marking/designation are listed, and methods of disposal are listed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Left-side ice machine discharges directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Bottle of stainless steel cleaner stored directly adjacent to bottles of wine/glasses in the side-service room of the kitchen. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Boxes of food stored directly on the floor in the walk-in freezer that opens directly from inside the walk-in cooler intended for vegetables. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Nov 6, 2025 · Original Source