Routine Inspection
Sep 4, 2026
3 recorded violations
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Refuse container was uncovered. Observed decomposing food, oranges, and glass bottles on floor near the compost refuse. Flies observed in refuse area. [CA] Refuse containers shall be covered at all times when not in use. Refuse area shall be kept clean of debris to prevent build up of soil and attractants for vermin.
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
Hot running water at men's restroom handwash sink measured at 75F. [CA] Handwash sinks with a sensor faucet shall provide warm water at 100-108F.
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
Proper hot and cold holding temperatures
Inspector’s notes
Coleslaw at serving table over ice measured 45F. Peach cobbler in upright fridge measured 48F. [CA] Potentially hazardous foods shall be held at 41F and below or at 135F and above. [SA] Serve all food within 4 hours. Discard after 4 hours. Per PIC, food received at 10:30am.
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 record from Santa Clara County Department of Environmental Health, Sep 4, 2026 · Original Source