Routine Inspection
Jul 20, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Chicken strips on hot rack were measured at 125*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Tray of chicken strips was placed through the oven to be re-heated to 165*F above.
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
Hot and cold water available
Inspector’s notes
Hot water throughout the sinks was measured at 108*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).
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 record from Santa Clara County Department of Environmental Health, Jul 20, 2026 · Original Source