Routine Inspection
Dec 4, 2025
5 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light bulbs are out within the hood system. [CA] Change out the light bulbs within the hood system.
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
Proper hot and cold holding temperatures
Inspector’s notes
Prep table next to the cook line had PHFs measured between 48-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced by contractor.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Knives are being stored in between stainless steel table and prep table at the time of inspection. [CA] Discontinue this practice since surfaces do not get cleaned regularly. Obtain knife holders or magnets around this station. [SA] All utensils were moved to the 3-compartment sink; wash, rinse, sanitized.
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
Nonfood contact surfaces clean
Inspector’s notes
1. Mold like substance is starting to grow around the caulking in the 3-compartment sink. 2. Dust build up noted around the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide food manger certification and food handler cards for employees at the time of inspection. [CA] Obtain a food manger certification within 60-days and food handler cards within 30-days. REPEAT VIOLATION. Failure to comply may result in enforcement action. Submit copies to specialist for review.
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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source