Routine Inspection
Jun 22, 2026
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed heavy accumulation of ice build up inside walk in freezer. [CA] Repair/replace walk in freezer, maintain in good condition.
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
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken in hot holding measured 127F, per PIC, it was cooked one hour prior. Noodles in walk in fridge measured 67F. Per PIC, they were opened and placed into walk in fridge 6 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was placed onto TPHC for three more hours, noodles were VC&D.
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 record from Santa Clara County Department of Environmental Health, Jun 22, 2026 · Original Source