Routine Inspection
Mar 12, 2026
8 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back prep area, observed a missing wall panel above the walk-in refrigerator, and a worn/degraded panel towards towards the back storage area. In the back prep area, observed accumulation of debris on walls. [CA] Ensure all walls are smooth, durable, and easily cleanable. Walls shall be properly finished and sealed to prevent an entrance for and possible harborage of vermin. Walls shall be frequently cleaned and maintained to prevent harborage of vermin.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient air temperature of 2 door prep unit at 57F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.
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
Food storage: food storage containers identified
Inspector’s notes
Observed an open bag of rice stored on the floor in the dry storage area. In the back prep area, observed open bags of dry food stored . [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid. Ensure all food is stored at least 6" off the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed overflowing water from all compartments at the 3 compartment sink and mixing with the sanitizer in the sanitizing compartment. Measured quaternary ammonium sanitizer at less than 100 PPM. [CA] Ensure sanitizing compartment is kept clean with quaternary ammonium sanitizer maintained at 200 PPM. [COS] Operator drained all sinks and refilled sanitizing compartment with quaternary ammonium sanitizer measured at 200 PPM.
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
On a sticky trap by the unused ice machine, observed dead/dried cockroaches. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.
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 prep area, observed paper towels inaccessible from the paper towel dispenser. Employees were unable to unlock the dispenser to provide paper towels. Operator provided paper towels in the nearby area for use. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator placed napkins by the handwash station for temporary use until paper towel dispenser could be accessed and provide 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
Proper hot and cold holding temperatures
Inspector’s notes
At the front counter, in the 2 door prep unit, measured potentially hazardous foods maintained between 55F and 60F including cooked chicken, cooked steak, hummus, parmesan cheese, roasted tomatoes, sliced cheese, marinated eggs, hard boiled eggs, garlic aioli, green goddess dressing, and pesto sauce. Per operator, potentially hazardous foods stored in the 2 door prep unit ranging from the previous day to over 4 hours prior. Measured ambient air temperature of 2 door prep unit at 57F. At the front counter, on the counter-top, measured container of cooked quiona rice at 72F and quinoa in a rice cooker/warmer at 80F. Per operator, containers of cooked quinoa rice are from the previous day, are not for use, and to be discarded. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded containers of cooked quinoa rice. Potentially hazardous foods in the 2 door prep unit were VC&D due to time and temperature abuse. Employees instructed to discontinue use of 2 door prep unit for holding potentially hazardous foods until unit can be repaired.
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
Hot and cold water available
Inspector’s notes
In the back prep area and the employee restroom, observed low water pressure from the handwash sinks. At the employee restroom, measured a lack of hot water for handwashing. [CA] Ensure hot water for handwashing is provided between 100F and 108F. Handwash sinks shall provide adequate water pressure to allow for proper handwashing.
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 record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source