Reinspection from previous inspection dated 6-11-25. No gnats were observed in the kitchen during todays inspection. The wiping cloths were placed in sanitizer bucket. The hand washing sinks were stocked with both soap and paper towels. Continue to correct the violations from the previous inspction report.
FOLLOW-UP INSPECTION
Reinspection from previous inspection dated 6-11-25. No gnats were observed in the kitchen during todays inspection. The wiping cloths were placed in sanitizer bucket. The hand washing sinks were stocked with both soap and paper towels. Continue to correct the violations from the previous inspction report.
ROUTINE INSPECTION
The shelves are lined with deteriorated cardboard. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
There are unlabeled bulk food bins. [CA] Label all bulk food bins with the contents.
Observed used wiping towels on table tops. [CA] The used towels must be stored in sanitizer between each use. [COS] The employee placed them in sanitizer. The bucket provided had only water. The employee added chlorine to it.
The walk in refrigerator is very dim inside. You are unable to see everything without a flashlight. [CA] Provide more light in the walkin cooler.
There was not any paper towels in the dispenser at the kitchen hand sink. [CA] Keep paper towels in the dispenser. [COS] The employee refilled the dispenser.
Observed pipes in the floor sink. [CA] There must be an air gap between the pipe and the top of the floor sink. Remove them from inside the floor sink.
Observed several small gnat-like flies. [CA] Take effective measures to eliminate the floes.
ROUTINE INSPECTION
There is accumulation of water and build up in between the tiles where the grout is missing in several areas of the kitchen. [CA] The grout needs to be repaired and the accumulation removed from inside the missing grout areas.
The paper towel dispenser at the hand sink was empty. [CA] Keep paper towels in the dispenser for proper hand washing.
The food in the prep units were at 46 to 54 degrees F. The prep units were just stocked from the walk in at 39 degrees F. [CA] The refrigerators must be able to hold food at 41 degrees F and below. All food is put back into the walk in until the refrigerators are able to hold food at 41 degrees F maximum. Do not use the prep units until the food is at 41 degrees F maximum.
Observed used wiping towel on table tops. [CA] The towels must be stored in sanitizer between each use. The concentration was very high above 100ppm. [CA] The concentration must be at 100pp chlorine.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.