Routine Inspection
Apr 8, 2026
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the wall mounted soap dispenser at the only hand washing sink in the kitchen to be unable to dispense soap through the nozzle of the dispenser. Soap is still being dispensed but is forced through the supply tube and drips onto the hands. [CA] Maintain equipment in good condition.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured one container of rice over stacked at a steam table where the top portions of the container measured at 114F and portions of the container measured at 162F. The PIC stated that the rice was heated and placed in the unit approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The excess portions of rice at the top of the container were relocated to the stove to reheat above 165F.
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 record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source