Routine Inspection
Mar 25, 2026
7 recorded violations
Official wording
Food separated and protected
Inspector’s notes
*REPEAT VIOLATION* Raw shell eggs stored directly above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* In the hot box, empanada measured at 123F, ribs measured at 119F, chicken wings measured at 129F - 131F, and fish measured at 130F. Chef stated food items were placed in the hot box approximately 20 minutes prior to measurement. Ambient temperature of top portion of hot box measured at 121F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below all times. [COS]: PHFs were reheated in the oven to at least 165F. note: Hot Box ambient temperature (top portion) increased to 145F. Ensure hot box is adequate for hot holding PHFs at 135F or above prior to using it. Allow time for unit to heat up. Bottom portion's ambient temp measured at 163F.
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 contact surfaces clean, sanitized
Inspector’s notes
Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Food handler training not provided during inspection. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handle in direct contact with rice in steam table. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up). *REPEAT VIOLATION* Utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. *REPEAT VIOLATION* Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structur
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back entry door propped open throughout inspection. Per employees, door is maintained open because it gets too hot in the kitchen. [CA]: Facility shall be fully enclosed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Hot and cold water available
Inspector’s notes
No warm and cold water provided at hand sink next to steam table. Nearby hand sink available. Maximum water temperature at restroom hand sink measured at 76F. [CA]: Provide warm (100F) and cold water at all hand sinks.
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 record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source