Routine Inspection
Aug 25, 2026
2 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed three lights over the cook line are not operable. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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
At the service line, measured cut watermelon at 63F. Per employee, watermelon was cut 1 hour prior to temperature measurement, transferred to the walk-in cooler, then moved to the service line cooler. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, all food will be served or discarded within the lunch period (or less than 4 hours from time of initial removal from temperature control).
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, Aug 25, 2026 · Original Source