Routine Inspection
Jul 2, 2025
4 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed an open back door in the back prep/warewash room. [CA] Ensure doors into the facility are kept closed to prevent an entrance for vermin.
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
Food contact surfaces clean, sanitized
Inspector’s notes
In the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer provided in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. In the kitchen area, in the ice machine, observed mold-like growth on the edges of the internal panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
In the kitchen area, at the counter-top by the cookline, measured container of buttermilk at 68F. Per operator, buttermilk stored for 2 hours. By the employee service station, measured bottles of red salsa, green salsa, cashew salsa, at 75F. Per operator, red salsa, green salsa, and cashew salsa stored from the morning. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded container of buttermilk and bottles of red salsa, green salsa, and cashew salsa.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed expired employee food handler cards. [CA] Ensure all employees that handle food obtain valid food handler cards.
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 record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source