Routine Inspection
Jul 23, 2026
6 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw, frozen chicken thawing on a cart near the back door. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Observed 4+ flies in the kitchen area. Observed a dead fly in a container of corn. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Observed accumulation of old food and debris underneath refrigeration units in the back storage area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the possible attraction of vermin.
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
1. Observed knives wedged in between the crevice of prep coolers at the cook-line. [CA] Equipment contacting food shall be stored in a sanitary location. 2. Observed the use of grease-stained cardboard to line shelving at the cook-line. [CA] Discontinue the use of cardboard to line surfaces to prevent the possible harborage of vermin. 3. Observed the use of grocery, to-go, and trash bags to store bread in the left-side prep cooler at the cook-line. [CA] Discontinue the use of to-go bags in direct contact with food.
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
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a large dead black fly floating in a 5-quart container of corn in the two-door upright cooler to the right of the dishwashing area. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Container of corn was voluntarily discarded.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw shell eggs, cooked rice, yogurt, and cheeses measured between 46F and 47F while maintained in the large, two door-upright cooler to the right of the dishwashing area. Ambient of the unit measured 46F via probe. Per staff, ambient of the unit had measured at 41F less than 2 hours prior, and elevated temperature was likely due to frequent opening and closing of the unit. Raw shell eggs measured 49F while overfilled in the upper inserts of the right-side prep cooler at the cook-line. Per staff, eggs stored for 2.5 hours. Green and red individually portioned salsas measured 49F while maintained in the rectangular clear display cooler at the front service area. Ambient of the unit measured 48F via probe. Door observed cracked ajar. Per staff, salsas stored for 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure refrigeration is capable of maintaining potentially hazardous foods at 41F or below. [COS] After leaving the upright unit closed for 20 minutes, ambient measured 41F via probe. After leaving the display cooler closed for 15 minutes, ambient measured 38F via probe. Overfilled raw shelled eggs were relocated to the lower portion of the prep cooler.
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