Routine Inspection
Oct 6, 2026
9 recorded violations
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Observed debris and grease build-up around the following areas: -Walk-in -Behind dishwashing unit -Under steam table unit near fryer [CA] Walls and/or floors in food preparation area shall be kept clean.
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
Person in charge present and performing duties
Inspector’s Notes
No person in charge on site. Contacted owner via phone and received consent to proceed with inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 4-6 gas propane tanks stored in the back unsecured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Note: Check with fire department on propane storage requirements.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed cup without a lid on prep table near the grill. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop next to handwashing sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed back door held open with wooden plank [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed an open wall on top of the walk-in missing a panel or screen [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Observed waste water in floor sink near dishwasher unit making contact with other drain lines. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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.
More about water, plumbing, or sewage problemsOfficial Wording
Proper cooling methods
Inspector’s Notes
Measured two containers, one marked at the 10L mark and the other 3/4 quarter full (approximately 5L), of mole at 70F and 80F. Per owner, mole was prepared the day before around 7pm and place in walk-in overnight to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Owner VC&D the 15L of mole due to improper cooling procedure.
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 contact surfaces clean, sanitized
Inspector’s Notes
Measured chlorine concentration at 0ppm in dishwasher and quat in 3 compartment sink at 0ppm. Not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA]Use 3 compartment sink and chlorine bleach to sanitize dishes 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.
More about cleaning or sanitizing problemsOfficial Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Observed employees using the same wiping cloths to wipe prep areas. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose.
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
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
No Quat strips available to test solution at 3 compartment sink. [CA]Obtain Quat 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 record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source