empty paper towel dispenser in one of two restrooms
[CA]refill empty dispensers
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.
Official record from Santa Clara County Department of Environmental Health, Jan 2, 2026 · Original Source
Routine Inspection
Feb 20, 2025
Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shell eggs stored above lettuce within the walk in refrigerator.
[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.
Measured eggs at 55 F stored within the top portion of the self service refrigerator. Employee stated that the eggs were cooked 1.5 hours prior and placed directly into the unit.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully cool cooked eggs prior to placing into the self service unit for cold holding.
[COS] Eggs relocated to a shallow pan within the walk in fridge to be cooled to 41 F or below.
Measured garlic and oil at 72 F and satay sauce (packaging states refrigerate after opening) at 68 F stored at room temperature at the sauce bar. PIC stated that the items were removed from temperature control at 11am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Garlic/ oil mixture and satay sauce discarded following the lunch service (4 hours).
Facility intends to use TPHC moving forward. Submit TPHC procedures to inspector for review and approval.
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.
Frozen beef and lamb thawing under the preparation table within the kitchen.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal jackets stored on and next to bulk dry food boxes within the storage room.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Sauces at the self service sauce bar are stored uncovered.
Noodles and bread are stored within open containers on top of the self service refrigerator.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 20, 2025 · Original Source
Follow-Up Inspection
Jan 8, 2025
Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
In the front of house area, at the front hand sink, the hot water is shut off.
[CA] Water shall be provided at a minimum of 100°F for 15 seconds at hand wash stations.
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.
Facility has installed four Turbo Air buffet display coolers. Two of the coolers are on the tiled platform, one cooler is partially on the platform, and the fourth cooler is not on the tiled platform.
[CA] A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. Submit revisions and pay any applicable fees within 24 hours. Failure to comply may result in impoundment of unapproved equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Staff were observed manually washing a large stock pot, that did not fit in the ware wash sink basin or the dishwasher, and skipping the sanitizing step.
Note: Per PIC, they sanitize the pot by boiling water in it.
[CA] All food contact surfaces of utensils and equipment shall be clean and sanitized.
[COS] A chlorine solution in a spray bottle was made at time of the inspection. PIC agreed to use the spray bottle to sanitize dishes and equipment that do not fit in the dishwasher or their ware wash sink basin.
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.
The facility has removed the impounded open air self service coolers.
[CA] A person in charge shall be present at the food facility during all hours of operation and perform their duties. (ex: returning the facility to compliance.)
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.
Official record from Santa Clara County Department of Environmental Health, Jan 8, 2025 · Original Source
Routine Inspection
Dec 27, 2024
Conditional Pass
12 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. REPEAT VIOLATION: The two self service open air coolers are not approved.
2. The upright cooler for beverages in the dining area, the upright cooler behind the cashier, and the sliding door cooler in the kitchen area are not approved.
[CA] Ensure all new equipment is approved by our plan check department
3. The open air coolers are not maintaining PHFs at 41F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility is using the three compartment sink to wash produce and the two compartment sink to wash dishes in conjunction with the dishwasher.
[CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.
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.
In the dining area, at the self service cooler area, numerous PHFs were measured at above 50°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Staff agreed to discard items after 4 hours, however as the coolers were impounded and the facility's hours of operation closed, the food items were VC&D. See VC&D report.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The rice serving spoon was stored in water measuring at 72°F.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.
Wet wiping cloths were found stored on the prep tables.
[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.
In the kitchen area, on the bottom shelf of a prep table, numerous slabs of meat were found thawing.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for staff are not available upon request.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Facility has not finished plan check requirements for the two self-service open air coolers.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Equipment impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The hand washing sink in the front of house area lacked soap. The sink was also being blocked off by a cart.
[CA] All food facilities shall provide an operable handwashing station equipped with warm water, soap, and paper towels. Ensure the hand wash stations are accessible at all times.
[COS] Staff unblocked the sink and provided soap.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed switching tasks from wrapping foods to touching the hand sink faucet and returning to finish wrapping foods without washing hands and changing gloves.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] Inspector instructed staff to wash their hands and change gloves.
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.
1. The coolers for self service lack sneeze guards to protect foods from contamination.
2. The sauce bar lacks sneeze guards to protect foods from contamination.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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.
In the walk in freezer several food items were found stored on the floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.