Routine Inspection
Jan 28, 2026
5 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the ice machine, in the inner panel, observed accumulation of debris and mold-like growth. [CA] Ensure interior of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, by the ice machine and 3 door reach in refrigerator, observed missing floor tiles. [CA] Ensure facility floors are maintained and installed with an approved flooring that is smooth, durable, and easily cleanable.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen, observed a lack of hand soap at the handwash station. Observed an accessible handwash station at the front counter stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked hand soap dispenser with hand soap.
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 kitchen area, at the 2 door prep unit, measured pico de gallo, crab salad, tuna salad, lobster salad, sliced tomatoes, and cheese between 42F and 50F. At the cookline, on the counter-top, measured softened garlic butter at 76F. In the kitchen area, on the counter-top, in the counter-top steam table, measured a double stacked container of cooked rice at 110F. Per operator, pico de gallo, crab salad, tuna salad, lobster salad, sliced tomatoes, cheese, softened garlic butter, and cooked rice stored from 12:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator to serve pico de gallo, crab salad, tuna salad, lobster salad, sliced tomatoes, cheese, softened garlic butter, and cooked rice by 4:00pm for a total of 4 hours from when removed from temperature control or discard. Operator to place time label on new containers of softened butter when stored out of temperature control, and serve within 4 hours or discard.
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
Food storage: food storage containers identified
Inspector’s notes
In the back storage area, observed open bags of dry food stored. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source