Routine Inspection
Jul 1, 2025
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the preparation unit, measured cut cherry tomato from 45-48F. Per PIC, cut tomato was moved to preparation unit less than 30 minutes prior. The cut cherry tomato is overflowing and stored above the insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC relocated half of the cut cherry tomatoes to a smaller container and moved into the under counter refrigeration to facilitate rapid cooling.
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
Facility lacks testing materials for high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
In the chemical storage area, observed plastic light shielding on the ceiling is cracked. The broken pieces appear to be falling off. No food is currently stored in this room. [CA] Repair light shield to prevent physical contaminants. Lighting shall be maintained in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the front preparation area, observed multiple gaps in the ceiling due to misaligned panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the front handwash station, the single use towel dispenser is empty. [CA] Handwash station shall be fully stocked with soap and single use towels at all times. [COS] PIC temporarily placed box of napkins nearby the handwash station. PIC to restock the towel dispenser.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed accumulation of pink and brown mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be maintained clean.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. In the walk-in cooler, observed cloth napkins are stored in direct contact over produce. [CA] Discontinue the use of cloth napkins in contact with food. Use only approved, food grade cloth or fabric implement for food storage. 2. In the dry storage area, observed bowls without handles stored in bulk ingredients such as rice. [CA] Provide scoops with handles to prevent direct hand contact with food ingredients.
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 record from Santa Clara County Department of Environmental Health, Jul 1, 2025 · Original Source