Routine Inspection
Mar 18, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed induction burner used for soup on food prep surface (no hood). [CA] Ensure all cooking equipment that causes grease laden vapors or steam are operated under a type 1 ventilation hood. Relocate induction burner under the hood or remove it from the premises.
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
One of the paper towel dispensers did not have paper towels. PIC stated they just ran out of paper towels at that handwash sink. [CA] Ensure paper towels are stocked at all times. [COS] PIC refilled paper towel dispenser during time of inspection.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not available at time of inspection for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hot and cold water available
Inspector’s notes
Hot water not available at the food prep sink. [CA] Provide hot water at a minimum of 120F at the food prep sink.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [SA] PIC will discard PHFs at the end of lunch service (within 4 hours).
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, Mar 18, 2026 · Original Source