Routine Inspection
Mar 6, 2026
4 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Knife is stored with blade in the crevice between steam table and food prep unit. [CA] Utensils shall be stored in a manner where the food contact part of the utensil is protected and only touches clean surfaces. 2) Pressurized cylinders are not secured. [CA] Pressurized cylinders are not securely fastened to a rigid structure.
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
Hot water at the three compartment sink is measured at 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Bag of cheese observed stacked on top of the prep unit inserts is measured at 54F. [CA] Potentially hazardous foods when cold holding shall be properly stored and held at 41F or below. [COS] Employee relocated the bag of cheese into the reach-in of the food prep 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 wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottles in the kitchen are not labeled. [CA] Chemical spray bottles used in a food facility shall be labeled to identify it's contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Mar 6, 2026 · Original Source