Routine Inspection
May 26, 2026
9 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located by the cook line is partially obstructed with trash bin stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Trash bin relocated away from the front of the sink by employee.
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 separated and protected
Inspector’s notes
Inside the upright reach-in cooler, food prep unit, and inside the walk-in cooler - raw meats observed stored above ready-to-eat foods. [CA] Raw meats shall be stored separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Hot water is not available at the handwash sink located near the dishwasher. [CA] All handwash sinks shall be able to provide warm water measured at 100F.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing hands while still wearing disposable gloves. [CA] After changing tasks and prior to handling food, employee shall remove disposable gloves prior to washing their hands with warm water, soap, and single-use 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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' opened personal beverages are observed stored above food prep surfaces by the cook line and above food stored inside the walk-in cooler. [CA] Employees' personal foods shall be stored separate or below food prep surfaces and food storage to prevent cross-contamination.
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
Thermometers provided, accurate
Inspector’s notes
An accurate thermometer is not available for the walk-in cooler. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket on door of the reach-in cooler located near the cook line is in disrepair. [CA] Replace gasket on refrigeration unit and maintain in good repair.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. Fish cakes over stacked in food prep unit insert measured at 49F. Ribs and raw beef inside the upright reach-in cooler was measured at 44-45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source