Routine Inspection
Dec 9, 2025
5 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Empty paper towel dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC refilled the paper 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
Proper hot and cold holding temperatures
Inspector’s notes
Chicken stew on low heat was measured 125F. Cooked today. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC brings the heat up.
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 storage: food storage containers identified
Inspector’s notes
Pot of rice and three containers of lentil were on floor. [CA] Food shall be stored at least 6 inches above the floor in the shelving unit to prevent contamination. Shell eggs were stored above containers of food in a walk in cooler shelving. [CA] STore shell eggs on bottom shelve 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility has chlorine test strips but using quaternary ammonia sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. [SA] Obtain Quaternary ammonia test strips.
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
Dust debris was observed on the walk in cooler fan and kitchen vents. [CA] Clean dust debris to prevent cross contamination.
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 record from Santa Clara County Department of Environmental Health, Dec 9, 2025 · Original Source