Routine Inspection
Mar 5, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature zone located on a shelf under the steam table (raw bacon 73F). Employee said he thinks it might have been there for about an hour but wasn't totally sure. Also observed PHFs located in the bigger food prep cold hold unit that measured in the temperature danger zone (ham 46F, turkey 46F, tomatoes 46F). Per employee, the food was loaded between 9:30-10am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. When not diligently preparing food, food must return to proper hot or cold holding OR be properly time marked. [COS] PIC voluntarily discarded the raw bacon and time marked the PHFs in the larger to be discarded at 2pm (when restaurant closes).
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed 3 lights under the hood to not be functioning. [CA] Repair or replace lights.
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 wording
Hot and cold water available
Inspector’s notes
One of the handwash stations did not have hot water (across from cookline). [CA] Ensure all handwash stations have hot and cold water faucets working and can provide warm water for washing between 100F-109F.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed several CO2 tanks not chained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
FSCs expired last month. [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 record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source