Routine Inspection
May 6, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured roast beef holding between 99F - 110F in undercounter warmer for less than 4 hours. Measured cheese left by grill for less than 4 hours at 63F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs will be discarded within 4 hours of removal from temperature control. Discussed TPHC with operator, TPHC form will be provided.
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 wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Debris buildup on hood filters above the oven. [CA] Clean mechanical exhaust hood and filters of grease accumulation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
To-go containers stored in the restroom. [CA] Discontinue storage of utensils in the restroom, store in approved area to prevent contamination.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Manager Food Safety Certificate not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Utensil surface measured at 150F in high- temp dishwasher. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, May 6, 2026 · Original Source