Routine Inspection
Aug 18, 2026
4 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
Food properly labeled and honestly presented
Inspector’s notes
Cookies lack label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Hot and cold water available
Inspector’s notes
Janitorial sink was measured 104F. [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. [SA] Adjust the water heater setting.
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
Samosas were delivered this morning and were measured 74F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Provide heat lump to keep it at 135F and above. NOTE: only two samosas left and owner stopped selling it. GREEN HOT PEPPER PASTE WAS MEASURED 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the tempurature setting.
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, Aug 18, 2026 · Original Source