Routine Inspection
Jul 23, 2026
7 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found container of food stored on floor in kitchen area. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Measured ambient air temperature of 2 door reach in (L) at 48F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. 2. Found 2 unapproved Ninja slush device use to make mango and peach on shelf near service line. [CA] Discontinue using unapproved equipment. Remove device immediately. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found leaking faucets at warewash sink (middle section) and 1-compartment sink (middle) section. [CA] Secure leak. 2. Found 1-compartment sink drain line directly in floor. [CA] Provide a minimum of 1-inch air gap between drain line and floor sink.
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
No rodents, insects, birds, or animals
Inspector’s notes
Found a few flies near warewash area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found hand wash sink near warewash area semi blocked. [CA] Ensure hand wash station is accessible at all times.
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
Hot and cold water available
Inspector’s notes
Measured water temperature holding at 81F in women's restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hands upon entering kitchen.
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
Major 1. Measured container of boiled eggs holding at 52F in 2 door cold top (left) for more than 4 hours. 2. Measured container of heavy milk holding at 78F at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F hot held at or above 135F. [COS] Operator directed to discard of PHFs. [SA] Operator directed to relocate PHFs to refrigeration unit. Minor: 1. Measured the following PHFs holding between 44F - 48F in 2 door reach in (L): raw beef, raw squid, shredded cheese, fish cake and boiled eggs. 2. Measured the following PHFs holding between 44F - 45F in 2 door reach in (R): mozzarella stick and half hot dog half mozzarella stick. [CA] Maintain all PHFs cold held at or below 41F. Per operator, PHFs placed in unit for less than 4 hours.
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, Jul 23, 2026 · Original Source