Routine Inspection
Mar 2, 2026
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the handwash station, observed a lack of paper towels in the paper towel dispenser. A roll of paper towels was available in the area. [CA] Ensure handwash stations are stocked with paper towels in a dispenser to allow for proper handwashing. [COS] Paper towel dispenser was restocked.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of approved materials including foil to cover walls, duct tape to seal edges between tables, and left on plastic from manufacturing on refrigeration. [CA] Ensure only approved materials and equipment are used within the facility. Use materials that are approved, smooth, durable, and easily cleanable.
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
In the kitchen, measured a container of pooled eggs on the counter at 60F, and tartar sauce in the 3 door prep unit between 47F and 49F. Per operator, pooled eggs stored for about 3 hours, and tartar sauce stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved container of pooled eggs to nearby refrigeration and placed tartar sauce in the undercounter refrigeration of the 3 door prep unit to facilitate proper holding temperatures.
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, Mar 2, 2026 · Original Source