Routine Inspection
Mar 18, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
On prep counter without temperature control or time marking, pesto sauce and mayo bottles measured at 66F. PIC stated sauce bottles were placed on prep counter approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Sauce bottles relocated to under counter cooler to cool down. Discontinue placing sauce bottles on prep table without temperature control during non active preparation.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Cans of Raid pest repellent stored near the water heater. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Mar 18, 2026 · Original Source