Routine Inspection
Sep 24, 2025
8 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Chlorine sanitizer at the dishwasher was measured at 25 ppm. [CA] Maintain chlorine sanitizer for dishwasher at 50 ppm. 2) Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
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
Food separated and protected
Inspector’s notes
1) Inside the upright reach-in cooler, raw fish is observed stored above vegetables. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination. 2) Open pot of broth observed stored on the floor by the cook line; open pot of sauce stored on floor by the handwash sink. [CA] Food shall be stored in a manner where it is protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Boxes of pork observed thawing in room temperature by the dry storage room. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Consumer self service does prevent contamination
Inspector’s notes
Sauces at the self-service sauce bar are not protected from contamination. [CA] Food placed out for self-service shall be protected from contamination by use of a cover or a sneeze guard.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed inside the dry storage room. [CA] Food facility shall be kept free of flies and fly activity
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
The only handwash sink located in the kitchen was obstructed and did not have single-use paper towels available. [CA] All handwash sinks shall be able to provide warm water, soap, single-use paper towels, and be unobstructed for employees to properly wash their hands. [COS] Employee relocated items obstructing the sink and 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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Lack of handwashing by employees, employees observed putting on disposable gloves to handle food but does not wash their hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
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 storage: food storage containers identified
Inspector’s notes
Cases of beverages are observed stored inside the employee restroom. Restroom is closed and not in use but is not an approved food storage location. [CA] Food shall be stored in an approved location that is clean and protects food from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 24, 2025 · Original Source