Routine Inspection
Oct 7, 2026
9 recorded violations
Official Wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s Notes
Employee restroom had no toilet paper provided in dispenser. [CA] Toilet paper shall be provided in a installed dispenser at each toilet facility.
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 missing ceiling panel inside the employee locker room. [CA] Install/repair missing ceiling panel.
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
1. Cooked salmon measured at 117F in the reach in hot holding unit. Per PIC salmon was made 30 minutes prior. Reach in hot holding unit temperature was set to 130F. [CA] PHFs shall be held at 135°F or above. [COS] Salmon was reheated back to 165F and reach in hot holding unit temperature was set to 140F. 2. Honey dew foam measured at temperature of 57F in the bar reach in cooler. Labeling states honey dew foam was made October 2 and October 4 for the two bottles. [CA] PHFs shall be maintained at 41F or below. [COS] Voluntarily Condemned and Discarded.
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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Bulk cardboard boxes was blocked handwashing sink at the prep room. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
1. Observed unlabeled white powder inside food bulk container in the bakery room. [CA] All bulk food container shall be properly labeled with the common name. 2. Observed unlabeled brown ingredients container on the ground of kitchen line floor. [CA] All bulk food containers shall be properly labeled with the common name and be stored 6 inches off the ground. 3. Observed plastic and stainless steel metal food containers below sewage pipe line in the locker room. [CA] Storage of food containers shall be maintained in a storage area that are clean and dry to prevent contamination (sewer line).
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Hot and cold water available
Inspector’s Notes
The hand wash sink/ Eye washing station has no warm water available. [CA] Hand wash sink shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
1. Side door was left open with no active activity observed. [CA] Keep doors closed to prevent vermin entrance. 2. Mops in prep room area was not hanging properly. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 separated and protected
Inspector’s Notes
Raw shrimp stored on top of packaged tortillas in walk-in cooler. [CA] All raw meats shall be stored below ready to eat foods for no further cross-contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Toxic substances properly identified, stored, used
Inspector’s Notes
Toxic bottles unlabeled in employee restroom. Per PIC, unlabeled toxic substances are stored in the employee restroom for the night cleaners' cleaning. [CA] Chemicals shall be properly labeled with common name.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source