Routine Inspection
Jun 15, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured container of chicken holding between 124F - 132F at hot holding service line. 2. Measured container of chicken holding between 114F - 134F at hot holding service line right of cash register. Per operator, PHFs placed in unit for less than 4 hours. [COS] Operator directed to reheat PHFs to 165F for container at service line. [SA] Operator opted to use time as a public health control (TPHC) for chicken container at service line right of cash register.
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
Nonfood contact surfaces clean
Inspector’s notes
Found accumulated dust debris on white plug above prep table in back area. [CA] Routinely clean.
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, Jun 15, 2026 · Original Source