Routine Inspection
Mar 21, 2026
8 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Consumer advisory is missing on the menu for undercooked meats. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 handwash facilities supplied, accessible
Inspector’s notes
Hand wash station next to the cook line was blocked with utensils at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed all items from the hand wash station.
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
Proper cooling methods
Inspector’s notes
PHFs within the walk in that were cooled yesterday were measured between 64-67*F at the time of inspection. Per cook they were cooled down yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] All PHFs were VCD at the time of inspection. VCD form was provided.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed 1 single door freezer and 2 x 2 door refrigerators located outside in the back. Produce, eggs, frozen fries etc are stored in these units. [CA] Food shall be stored indoors at all times. Relocate refrigerators/freezers inside facility or submit plans to this Department within 3 months (June 2026) to fully enclose the outdoor back area. Visit www.ehinfo.org for more info and contact this inspector 408918-3450 to discuss. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee get gloves and not wash hands before putting them on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] PIC instructed employee to wash hands and put on new gloves.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
3-Compartment sink is being used as a prep sink at the time of inspection. Per PIC, the compartment were veggies are being washed was sanitized. [CA] Use equipment based on the manufacturer's intended use. Sink is meant to clean/sanitize dishes (wash, rinse, sanitize)
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wiping cloths out of sanitizer solution and buckets not set up. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 record from Santa Clara County Department of Environmental Health, Mar 21, 2026 · Original Source