Routine Inspection
Feb 4, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured a container of chicken feet at 48F. [CA] Ensure potentially hazardous foods are maintained at 41F and below to prevent bacterial growth. [COS] Operator moved into refrigeration to facilitate proper holding temperatures.
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
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, between the 2 door reach in refrigerator and freezers, and on a monitoring trap by the prep unit, observed dead cockroaches. At the warewash area, observed dead cockroaches on top of the warewash machine, directly underneath the operating box. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for the facility as necessary.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed standing water on the floor under the leaking sink by the cookline, and grease accumulation under cooking equipment at the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak in the drain pipe below the sink directly across from the cookline. [CA] Ensure drain pipe is properly repaired to prevent leaks.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, to the left of the cookline, observed paper towels unavailable at the handwash station. Paper towel dispenser was not installed. Nearby handwash stations at the cookline, and the warewash area were accessible and stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided a stack of paper towels in the nearby area. Operator to install a paper towel dispenser at the handwash station.
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
In the 2 door reach in refrigerator, measured a small pot of gravy at 98F, and a large pot of curry sauce at 160F. Per operator, gravy and large pot of curry stored in refrigeration for about 15 minutes. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, using an ice paddle, and/or using rapid cooling technology. [SA] Operator placed pot of curry sauce in an ice bath at the prep sink, and placed pot of gravy in an ice bath.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the warewash area, observed tape used to seal/cover cracks in ceiling panels above the storage rack. In the kitchen area, observed tape used to seal holes/openings under the prep sink. [CA] Ensure all cracks, crevices, holes, and gaps are properly sealed using an approved material to prevent possible harborage of vermin.
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 record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source