Routine Inspection
Jul 23, 2026
5 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lactic acid sanitizer test strips could not be provided for lactic acid sanitizer dispensed at the three compartment warewashing sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knives observed stored wedged between the crevices of prep coolers and prep tables at the cook-line. [CA] Equipment that contacts food shall be stored in a sanitary location.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station in the dish washing area partially obstructed by a step ladder placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed.
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 cooling methods
Inspector’s notes
Two large containers of cooked beans measured between 119F and 120F while maintained on a prep table at the side of the kitchen. Per staff, beans had been cooling for less than 30 minutes in ambient. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Beans were relocated to the preparation sink and placed into ice baths.
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
Proper hot and cold holding temperatures
Inspector’s notes
Cooked beef measured 119F while maintained in a container that was hanging off the edge of the burner of the stove. Per staff, beef had been cooked less than 1 hour prior. House-made ranch and jalapeño aioli measured between 64F and 68F while maintained in an insufficient, melted ice bath to the side of the cook-line. Per staff, sauces had been placed into the ice bath 3 hours prior. Nacho cheese measured 126F and beans measured 127F while maintained in the countertop steam table to the right of the stove. Per staff, items had been heated and placed into hot holding less than 1.5 hours prior. Sliced cheddar measured 50F while overfilled in an upper insert of the right-side prep cooler at the cook-line. Per staff, cheese had been stored for less than 2.5 hours. Garlic in oil mixture measured between 44F and 46F while maintained in an upper insert of the left side prep cooler at the cook-line. Per staff, item had been stored for approximately 2.5 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were reheated to 165F and maintained hot. Other potentially hazardous foods were relocated to the lower portion of refrigeration units. Head chef turned up the setting on the steam table.
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, Jul 23, 2026 · Original Source