Routine Inspection
Apr 7, 2026
4 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Walk in coolers are lacking hanging thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
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
Hot and cold water available
Inspector’s notes
1) Water temperature at the 3 comp sink(meat) measured 110F. 2) Water temperature at the prep sink(meat) measured 116F. 3) Water temperature at the produce prep sink measured 105F. 4) Water temperature at the janitorial sink measured 105F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Inoperable hand wash sink observed in produce prep area. No employees working in area during inspection. [CA] Repair hand wash sink and maintain in good condition.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of dust observed on walls, ceiling, and fan guards in produce walk in cooler. [CA] Routinely clean and sanitize walk in cooler to prevent buildup.
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, Apr 7, 2026 · Original Source