Routine Inspection
Jan 13, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Container of cut tomatoes and numerous bowls of lettuce with cut tomatoes maintained out in ambient temperature measured at 60F. Owner stated that the salad and tomatoes was prepared approximately 30 minutes prior in anticipation for orders. Container of pate maintained out in ambient temperature measured at 55F at the cook line. Bowl of raw shelled eggs maintained out in ambient temperature at the cook line measured at 65F. Owner stated that the pate has been kept out for approximately 30 minutes, and the raw shelled eggs approximately one hour, in anticipation for orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were returned into the two-door upright refrigerator to immediately cool.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu and/or facility lacks disclosure and reminder of food that is served raw or undercooked. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
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
Observed cardboard used to line shelves throughout 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
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-food Food Safety Certificate (FSC/Food manager certificate) unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee's three-year food handler card unavailable for review. [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 record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source