Routine Inspection
Jan 16, 2026
4 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Refrigeration units are missing thermometers or thermometers are not functioning. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Repeat Violation: The restroom door is not self closing due to the self closer being in disrepair. Faciltiy discussed that the electric slef closer kept degrading. Discussed with facility about mechanical self closign options such as door hinges or tension springs. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's quat strips were rendered unusable due to roll being wet. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Proper cooling methods
Inspector’s notes
Facility was found transferring a cooling a thick soup from a metal hotel pan to a large plastic container. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquid. Cool foods using approved containers which facilitate heat transfer, such as metal.
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 16, 2026 · Original Source