Routine Inspection
May 7, 2026
4 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
several wiping clothes on cutting boards and no sanitizing solution in wiping clothes bucket [CA]maintain wiping clothes in sanitizing solution
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
Approved thawing methods used; frozen food
Inspector’s notes
two salmon filet being defrosted at room temperature [CA]properly thaw frozen food such as under running water, in refrigerator etc etc
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
Proper hot and cold holding temperatures
Inspector’s notes
several fish cut and filets in 1 door work top cooler next to handsink at 49F, all perishable food items moved to other refrigerated unit. [CA]maintain perishable food under 41F
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
Thermometers provided, accurate
Inspector’s notes
no probe thermometer [CA]obtain an approved probe 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 record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source