Routine Inspection
Mar 31, 2026
7 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located in the back prep area is not easily accessible due to being partially obstructed by equipment. [CA] All handwash sinks shall be readily accessible for employees to easily wash their hands when required.
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
Wiping cloths: properly used, stored
Inspector’s notes
WIping towels are observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. Raw chicken wings and sausages overstacked in the food prep unit inserts were measured at 50-52F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the over stacked food items that were at improper temperatures and relocated them into the walk-in cooler.
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
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags are not maintained for 90 days [CA] Shellstock tags shall be maintained for 90 days and kept in chronological order correlated to the date of the date the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Lack of hot water at the handwash sink located by the cook line. Hot water handle at the sinks faucet is in disrepair [CA] Handwash sink shall be able to provide warm water measured at 100 F.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knife observed stored with it's blade in the crevice between two refrigeration units. [CA] Knife shall be stored in a manner where the food contact surface is kept clean and protected from contamination.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Multiple spray bottles observed in the food prep areas and are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source