Routine Inspection
Oct 1, 2025
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand sink in food prep area. Inoperable soap dispenser at hand sink in ware washing room. [CA] Keep dispenser stocked at all times. Repair/replace soap dispenser. [COS] Observed pot and sponges at hand sink in kitchen/prep area. Observed hand sink at dish room blocked. [CA] Keep hand sink unobstructed at all times. Note- ware washing is not approved at the hand sink or food prep sink.
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
Quat ammonium measured at 0 ppm, bottle found empty at automatic sanitizer dispenser at ware wash sink. Bottle of bleach on site. [CA] Set up 3 comp sink using bleach with 1 tbsp bleach to 1 gallon of water. [COS]
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Lack of water pressure at one of the faucets at 3 compartment sink. [CA] Water at the faucet shall have adequate pressure.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wet wiping cloths noted on counters throughout. [CA] Do not leave wiping cloths on counter. Store in sanitizer solution in red bucket when not in use.
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 record from Santa Clara County Department of Environmental Health, Oct 1, 2025 · Original Source