Routine Inspection
May 7, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Unapproved countertop fryer observed at coffee bar behind soup wells. Facility does not have ventilation hood and cannot install fryer. [CA] Remove cooking equipment. Ensure all new cooking equipment is submitted to this Agency for approval prior to installation.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth at coffee bar observed to be in 0ppm sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Cilantro rice in drawer warmer measured to be 133F and was delivered at 11:45AM . Drawer observed to be kept open to accommodate handle of spoon. [CA] Keep drawer close to maintain temperature in unit. [COS] Cilantro rice shall be kept until the end of lunch service and must be discarded at end of the service period (11:45AM - 2:00PM)
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, May 7, 2026 · Original Source