Routine Inspection
Mar 4, 2026
11 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee stacking clean, wet dishes on top of each other without drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy accumulation of grease, grime, and food debris on the floors, especially underneath the cook line. [CA] Floors, walls, and ceilings shall be maintained clean and in good repair.
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
In refrigeration units, observed raw meat stored above cooked foods and ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of grease, grime, and food debris on surfaces of ventilation hood, cooking equipment, refrigeration unit and handles, and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees handling the cash register and bowls for service, then proceeding to handle ready-to-eat lettuce and beansprouts without an intermediate handwashing step or changing gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employee to properly wash hands. The contaminated produce was discarded. Recommend to use serving tongs for the ready-to-eat produce.
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
Thermometers provided, accurate
Inspector’s notes
1) Facility lacks probe thermometer for measuring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Refrigeration units lack thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and 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
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed large pots and other equipment is stored outside the facility in the makeshift storage area. [CA] Equipment and food contact surfaces shall be stored inside the approved food facility.
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
1) Observed use of cardboard box to store fried pork rinds. [CA] Discontinue use of cardboard boxes for food storage. Use only approved, food grade containers. 2) Observed use of wiping cloths in direct contact with food. [CA] Discontinue the use of unapproved cloth in contact with food. Use only approved, food grade cloth or fabric implement for food storage.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed cooking equipment extends directly outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured beansprouts on the preparation counter and in the preparation unit inserts at 48F. Per employee, beansprouts were removed from refrigeration unit less than 30 minutes prior. Observed beansprouts are not fully submerged into ice bath or into cooling inserts. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employees added more ice into the beansprout containers to facilitate rapid cooling. Ensure beansprouts are fully submerged into ice bath or insert cooler lines.
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, Mar 4, 2026 · Original Source