Routine Inspection
Oct 8, 2026
9 recorded violations
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Test strips to measure chlorine sanitizer concentration in 3 compartment sink were unavailable at time of inspection. [CA] Testing strips to measure chlorine sanitizer concentration shall be available at all times.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
*REPEAT* Pressurized cylinders for the beverage dispenser are unsecured. [CA] Pressurized cylinders shall be securely fastened to a rigid structure.
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
One employee working at the time of inspection had an expired food handler card. [CA] All food handlers at facility shall possess a valid food handler card for the duration of their employment. Cards shall be made available upon request.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Found employee's personal items stored in food prep areas throughout facility: keys, wallet, hat on drainage board on prep sink; personal food and drinks in reach in refrigerator near janitorial sink; stuffed animals on shelving for dry storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Food residue was found around the basin of the handwash sink near prep area. Per PIC, utensils used for serving chili were washed in the handwash sink. [CA]Handwashing sinks shall be used exclusively for washing hands and not for warewashing of utensils.
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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Handwash sink in back kitchen near 3 compartment sink had no soap. PIC was instructed to refill the soap but the soap compartment was missing. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Handwash sink around the corner at the prep line is fully stocked and functional.
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
Toxic substances properly identified, stored, used
Inspector’s Notes
6 different unlabeled spray bottles containing pink, blue, and yellow cleaning chemicals were found: 1 near the 3 compartment sink (PIC identified as degreaser) and 5 near the handwash sink in prep area. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] PIC labeled the bottles with a sharpie.
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 Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Drain pipe from prep sink extends into the floor sink. [CA] Drain lines must be at least 1" above the floor sink or at a height twice the diameter of the drain in order to prevent sewage backflow
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
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Light bulb is out in walk-in freezer. Freezer was completely dark with the door closed, needed a flashlight to see items stored inside. [CA] Replace the lightbulb. In every area in which any food is prepared or stored, sufficient lighting shall be provided.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Missing ceiling tiles in back prep kitchen over 3 compartment sink. [CA] Repair and replace ceiling tiles and maintain in good repair to prevent pest ingress and harborage.
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 8, 2026 · Original Source