Routine Inspection
Jul 1, 2026
5 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* The mechanical dish machine is located under the soiled/pre-wash drainboard. [CA]: The mechanical dish machine shall be under the AIR DRY drainboard. Either relocate the dishwasher to be under the other drainboard OR relocate the rinser, sink labels, detergent and sanitizer dispensers so the ware-washing process is from right to left.
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 handwash facilities supplied, accessible
Inspector’s notes
Single use towels stuck within dispenser at hand sink station located at cook line. Nearby hand sink with operable single use towel dispenser available. [CA]: All hand sinks shall have operable dispensers capable of providing single use towels at all times. [COS]: Dispenser was adjusted and observed properly dispensing single use towels.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the prep line cooler at cook line, multiple Potentially Hazardous Food measured between 56F - 63F, all placed in the unit approximately 4 hours prior to measurement. Ambient temperature of unit measured at approximately 61F. Assistant manager stated unit was turned off. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Potentially Hazardous Food that measured above 41F for 4 hours or more were voluntarily discarded.
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
Ambient temperature of prep line cooler at cook line measured at approximately 61F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Repair/adjust/asses unit as needed. [SA]: Ice bath will be conducted on the prep top well portion of the unit. Under counter portion shall not be used for PHFs until it is properly working. Discussed to monitor unit if it's able to cold hold PHFs after turning on.
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
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Washed and wet containers stacked on top of each other at ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source