ROUTINE INSPECTION
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,723.00 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. Invoice can be access from QR code located at the end of the report.
6 reported violations
- K06: Adequate handwash facilities supplied, accessibleCritical
Handwash sink located at the cook line by the flat top grill was completed obstructed by cutting board and waffle maker stored over the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to properly wash their hands when required. [COS] Employee relocated items obstructing the handwash sink.
- K36: Equipment, utensils, linens: Proper storage and use
Disposable cup used as a scoop and stored inside container of cooked rice. [CA] Use approved utensils with a handle to use as a scoop.
- K49: Permits available
Facility's Environmental Health permit expired on 9/30/25. [CA] A food facility is required to have a valid Health Permit to operate. A 48 hour notice is issued, See comments section below.
- K07: Proper hot and cold holding temperatures
Potentially hazardous foods at the cook line were measured at improper cold holding temperatures. Over stacked in the prep inserts: raw shell eggs and pancake mix measured at 49F. In the drawer coolers under the flat top grills: cheese, steak, ham, and chorizo measured at 46 to 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
- K27: Food separated and protected
Inside the upright reach-in cooler and in the walk-in cooler, raw shell eggs are stored above cooked and ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross contamination.
- K38: Adequate ventilation/lighting; designated areas, use
Flat top grill is observed in use outside the overhang of the ventilation hood. [CA] All cooking equipment shall be within the overhang of the ventilation hood to capture heat, steam, grease, and vapors.