Routine Inspection
Oct 15, 2025
2 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Rear hand sink did not have single use towels. Another hand sink nearby observed. [CA]: Hand sink stations shall be equipped with single use towels and stored within an approved dispenser at all times. [SA]: Manager provided single use towels next to hand sink.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the hot box, buffalo wings measured at 126F and boneless chicken measured at 121F. Manager stated it was placed in the hotbox approximately 1 hour prior to measurement. Ambient temp of unit measured at 150F. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Manager decided to discard food items as a precautionary action.
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, Oct 15, 2025 · Original Source