Routine Inspection
Jun 19, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed container of heavy cream set out at a speed rack measured at 67F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The operator voluntarily discarded the remainder of the heavy cream container. See VC&D report.
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
Hot and cold water available
Inspector’s notes
Measured water temperature at hand washing sinks with mixing valve that are not readily adjustable at faucet in the back preparation area above 108F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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, Jun 19, 2026 · Original Source