Routine Inspection
Mar 11, 2026
3 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed several used wiping towels on the tables. [CA] They must be kept in the towel bin with sanitizer between each use.
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
Hot and cold water available
Inspector’s notes
The hand sink in the corner near the cook line only gives cold water. [CA] It must also have hot water and reach 100 degrees F. Use the other hand sink only and repair this one.
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
The bar type refrigerator was holding items at 43 to 45 degrees F. The creamer was at 45 degrees F. [CA] The potentially hazardous items must be at 41 degrees F maximum. [COS] The employee moved all items to the walk in and it holds the PHFs below 41 degrees F.
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, Mar 11, 2026 · Original Source