Routine Inspection
Jan 8, 2026
2 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink and mop sink measured at 114F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Proper hot and cold holding temperatures
Inspector’s notes
At the hotbox, buffalo chicken wings measured between 119F - 130F. Per PIC, food items were reheated then relocated to hot box less than 30 minutes prior to measurement. On the hot roller, buffalo chicken rollers measured between 123F - 130F. PIC stated food items have been in the hot roller for less than an hour prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: All food items were reheated. PIC increased heat settings of hot roller.
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, Jan 8, 2026 · Original Source