Routine Inspection
Jan 26, 2026
5 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lacking food handlers card. [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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found a leak at hot water knob located at warewash sink when water is on/off. 2. Found leaking drain line under warewash sink. [CA] Secure leak.
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
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured a tray of sausage holding at 84F on toaster device at front service line for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured container of sliced cheese holding at 44F in 2 door cold top at service line for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Found microwave at service line no longer holding its structural integrity inside. Found parts of interior design deteriorated. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Found container of milk and almond milk stored directly on ice in ice machine. [CA] Ice intended to be used for food or beverages shall not come in direct contact with materials that may cause contamination. [COS] Operator relocated contain of beverages and discarded surrounding ice. 3. Found blue crates used to elevate container of food and chemicals off the floor in walk-in-cooler/freezer and under warewash area. [CA] Discontinue using crates to elevate food items off the floor, use approved shelvings.
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
Food storage: food storage containers identified
Inspector’s notes
Found containers of food and food related items stored on the floor in back storage area. [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 record from Santa Clara County Department of Environmental Health, Jan 26, 2026 · Original Source