Routine Inspection
Jun 9, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sliced cheese at 45 F to 49 F within a double stacked container at the burger station prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Store PHF's below the refrigerators fill line. [COS] Sliced cheese added to TPHC.
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
No rodents, insects, birds, or animals
Inspector’s notes
Old rodent droppings observed on the counter of the unused bakery area. No further activity of vermin observed within the facility. [CA] Clean and sanitize area of old droppings. [COS] Area cleaned and sanitized. Email inspector pest control service reports.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Broken floor tiles behind cooking equipment at the central Indian food station. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 cooling methods
Inspector’s notes
Measured cooked quinoa at 53 F within covered stacked containers within the walk in fridge. Employee stated that the item was removed from cooking at 11am. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Quinoa relocated to the blast chiller to be rapidly cooled.
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, Jun 9, 2026 · Original Source