Routine Inspection
Jan 20, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed a potentially hazardous food located in an ice bath and measured in the temperature danger zone (aioli 49F). [CA] Discontinue use of ice baths for cold holding; use refrigerator.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to move garbage can with hands and begin to prep food. Employee was instructed to wash hands prior to preparing food. [CA] Ensure employees are properly washing hands in between tasks that can cause contamination.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed bottle of soap next to handwash station; permanent dispenser not working. [CA] Ensure soap is supplied in a working, permanent dispenser.
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
Observed several potentially hazardous foods that were cooling in deep containers and covered with plastic wrap. Per PIC the PHFs have been cooling between 30-60 minutes. [CA] Ensure PHFs are cooled in shallow or flat pans/containers. Keep PHFs loosely covered or uncovered until fully cooled to 41F.
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
Chlorine in warewash machine measured at 10ppm. [CA] Ensure chlorine in warewash machine measures at 50ppm. Conduct manual warewashing until mechanical warewash machine can be repaired.
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, Jan 20, 2026 · Original Source