Routine Inspection
Feb 4, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient air of preparation unit measured 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair/replace preparation unit. Hot holding unit was not maintaining PHF at 135F or above. [CA] Repair/replace hot holding unit.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed knife stored in between two preparation units. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. Observed insert container used as a scoop. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 4. Observed scoop handle in fry drawer in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. PHF items in hot holding unit measured 122F to 129F (see measured observations). Per PIC, they were reheated to 165F prior to being placed into warming unit about 2 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items will be discarded at 2pm. New meat will be reheated and placed into hot holding unit. Monitor temperatures to ensure PHF stays at 135F or above. 2. Several PHF items in preparation unit measured 48F to 52F in preparation unit (see measured observations). Per PIC, they had been placed in the unit less than 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC removed items from preparation unit and relocated them to another unit.
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, Feb 4, 2026 · Original Source