Routine Inspection
Jan 13, 2026
7 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
1. Ham and egg sandwiches measured 51F, and egg burritos measured 57F while maintained in a pan that was kept tightly wrapped with plastic wrap in the upright cooler at the transition between the front service line and the back kitchen area. Condensation observed on the interior of the plastic wrap. Per staff, items had been cooked 4.5 hours prior, placed into the upright cooler, and had been cooling ever since. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. 2. Tuna salad measured 47F while maintained in a deep container kept tightly covered with a lid in the same aforementioned upright cooler. Per staff, it had been assembled 3.5 hours prior and placed into the unit to cool. [CA] PHF's prepared from room temperature ingredients shall be cooled to 41F within 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Operators elected to voluntarily discard all of the aforementioned items.
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
Approved thawing methods used; frozen food
Inspector’s notes
Raw meat observed to be thawing in standing water in the two compartment prep sink. Two speed racks full of various raw, frozen animal products observed to be thawing in ambient temperature in the middle of the kitchen area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Wiping cloths: properly used, stored
Inspector’s notes
Lactic acid sanitizer solution in a wiping cloth bucket at the cook-line measured to be 1.17 ml/L, outside of the acceptable range. [CA] Maintain lactic acid sanitizing solution within acceptable ranges.
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 storage: food storage containers identified
Inspector’s notes
Containers of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Ice machine at the coffee bar area discharges directly into a floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.
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
Time as a public health control; procedures & records
Inspector’s notes
At the main service line: At the far right-side station: The current batch of tofu, burmese chicken, and pickled mustard greens subjected to time as a public health control were not recorded in time as a public health control (4-hour rule) logs. At the middle station: The current batch of lamb and tahini salad subjected to time as a public health control were not recorded in time as a public health control (4-hour rule) logs. Per staff, they had been busy during lunch rush and had not recorded the logs for the batches of the aforementioned items. At the far left-side station: Lentil salad subjected to time as a public health control was not recorded in time as a public health control (4-hour rule) logs. Per an employee, he had forgotten to write it down. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] All items subjected to time as a public health control were properly logged with start and end times, and discarded at the end of lunch service.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Employee observed immersing tub in sanitizing solution (lactic acid) for less than 5 seconds during the sanitizing step while manually warewashing in the three compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Cleaned, wet trays observed to be stacked up directly on top of one another while drying on a drying rack. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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, Jan 13, 2026 · Original Source