Routine Inspection
Sep 23, 2026
5 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door area by sifted office and loading dock in kitchen observed to have small gaps around the bottom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
Cooked sweet potatoes measured to be 120F-129F. Per operator cooked sweet potatoes had been in unit for about 3-4 hours. [CA] Maintain PHFs at 135F and above for hot holding. [COS] Sweet potato VC&D.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Conveyor belt dishwasher measured to have rinse sanitizer cycle of less than 135F. No dishes observed to be washing at time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Dishwasher can be used to wash and rinse dishes. Dishes must be manually sanitized by submerging in 200ppm quat ammonia solution at 3-comp sink after using dishwasher. Facility may also manually wash, rinse sanitize dishes. Facility has second dishwasher available.
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
Hot and cold water available
Inspector’s notes
2 handwash sinks in facility missing cold water and only has hot water above 115F: -Sink next to 3-comp sink -Sink closest to the office at prep area Other fully operational and stocked sinks are available in kitchen prep area and dishwashing room. [CA] Provide either warm water at 100F-108F at handwash sink or hot water with cold water mixing valve.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Filter in ventilation hood over griddle observed to be have some gaps. [CA] Ensure ventilation hood filters are properly fitted.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 23, 2026 · Original Source