Routine Inspection
Jan 13, 2026
4 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 1-door under counter cooler nearby the drivethrough at 49F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until this unit is repaired.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed lack of paper towels at the handwash station in both restrooms. [CA] Handwash sinks shall be fully stocked with soap and single use towels at all times. [COS] Employees restocked the paper towels dispenser in the restroom.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Observed active leak in the piping underneath the preparation sink. [CA] Plumbing fixtures shall be maintained in good repair. 2) Observed drainpipes from the central grill station extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.
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
In the 1-door under counter cooler nearby the drivethrough, measured creamy cilantro sauce, flan, and guacamole from 45-49F. Per time marking, items were prepared less than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All food was relocated to a functioning cooler to facilitate proper cooling.
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, Jan 13, 2026 · Original Source