Routine Inspection
Mar 20, 2026
4 recorded violations
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a canned food heavily dented on the seams. [Corrective Action] Ensure canned foods are kept wholesome and in good condition. [Suitable Alternative] PIC discarded the canned food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Multiple Potentially Hazardous Foods in the 3 door prep cooler (right side) were measured at 44 degrees Fahrenheit. [Corrective Action] Maintain PHFs below 41 degrees Fahrenheit. 2. Mango lassi in the 2 door upright display cooler was measured at 45 degrees Fahrenheit. [Corrective Action] Maintain below 41 degrees Fahrenheit.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Self-closing device on the restroom door is broken. [Corrective Action] Repair or replace the self-closing device on the restroom door.
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
Food properly labeled and honestly presented
Inspector’s notes
Missing labels on some of the canned foods. [Corrective Action] Ensure the labels remain intact on the canned foods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 20, 2026 · Original Source