Routine Inspection
Apr 17, 2026
4 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
FOUND THE PROBE THERMOMETER NOT WORKING. [CA] PROVIDE A WORKING THERMOMETER.
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
Hot and cold water available
Inspector’s notes
THE HOT WATER AT THE 3 COMPARTMENT SINK IS 93F. [CA] PROVIDE HOT WATER AT 120F MINIMUM. COS FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 93F. [CA] PROVIDE HOT WATER AT 120F COS
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
FOUND THE MEAT IN THE WALK IN COOLER BETWEEN 43F AND 46F. FOUND THE BABA GANOUSH IN THE SERVICE REFRIGERATOR AT 44F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
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
FOUND SEVERAL WET TRAYS STACKED ON THE SHELF PRIOR TO DRYING. [CA] ENSURE THE TRAYS ARE AIR DRIED PRIOR TO STACKING THEM.
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, Apr 17, 2026 · Original Source