Routine Inspection
Aug 24, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, measured improper holding temperatures for the following: 1. At the cookline, in the storage shelf above the flat top grill, measured cooked shrimp at 126F. Per operator, cooked shrimp was prepared 30 minutes prior. 2. At the steam table, measured cooked pork between 126F and 131F. Per operator, cooked pork stored for about 35 minutes. 3. In the 2 door prep unit, measured feta cheese at 52F. Per operator, feta cheese stored for 4 hours. 4. In the prep unit, measured vegetable medley at 50F. Per operator, vegetable medley stored for 4 hours. 5. In the 2 drawer undercounter refrigerator, measured two types of cooked chicken at 52F and 55F. Per operator, cooked chicken stored for 3 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of cooked shrimp and cooked pork to microwave to reheat and placed in hot holding unit. Operator discarded container of feta cheese and vegetable medley. Operator placed containers of cooked chicken on ice baths and placed in the walk-in refrigerator 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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back prep area, observed broken cove base floor tiles and billowing stainless steel panels. In the warewash area, observed heavily cracked and broken cove base tiles below the 3 compartment sink. [CA] Ensure flooring is properly repaired and maintained. Flooring shall be approved, 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
Food contact surfaces clean, sanitized
Inspector’s notes
In the ice machine, observed mold-like growth on the inner panel. [CA] Ensure 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 record from Santa Clara County Department of Environmental Health, Aug 24, 2026 · Original Source