Routine Inspection
Jan 28, 2026
7 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Bags of onions noted on the floor of the walk in at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC was able to move all the product to the shelving inside of the walk in.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Air curtain the back of the facility is not operational at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Make repairs to air curtain. 2. Cardboard is being used to line shelving around the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
No rodents, insects, birds, or animals
Inspector’s notes
Multiple flies noted in the back kitchen area at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to place approved blue lights around the facility.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Produce walk in has stainless steel flooring that has come off flooring and is damaged. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Make repairs to walk in properly.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Two of four light bulbs under the hood system are out at the time of inspection. [CA] Replace the light bulbs under the hood system.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Prep table next to the cook line had PHFs measured between 41-44*F at the time of inspection. Some PHFs containers were stacked on top of one another and lids were open. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced if temperature does not go down. [SA] Extra containers that were stacked were moved to the under counter part of the prep table. Continue to monitor unit.
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 in good condition, safe, unadulterated
Inspector’s notes
Container of cut lettuce was on top of a dry rack tray that is used for cleaning dishes. No evidence of contamination noted. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [SA] Container of cut lettuce was moved and will be re-washed again and transfered into a new container.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source