Routine Inspection
Jun 15, 2026
6 recorded violations
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Cheese sauce was found reheating in the steam table and measured at 100F throughout. Per cook, it had been about 30 minutes. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Cheese sauce was move to the flat grill to reheat to 165F.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The three door undercounter cooler was in disrepair and measured at an ambient of 46F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Staff were observed putting a raw beef patty on the grill then open the lid of the prep cooler to assemble the buns and toppings. 2. Staff were observed rinsing hands with cold water and no soap after handling raw meat. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH staff instructed staff to stop before touching any food. EH staff educated employees on proper handwashing technique.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The CO2 tanks were unrestrained. [CA] All pressurized cylinders shall be 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The sanitizer basin had a plastic wrapped strainer as a drain plug. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonia solution in the three compartment sink measured at 0 ppm. The bottle of sanitizer connected to the automatic dispensing system was not a concentrated version, but a ready to use mix. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Staff provided chlorine to make a chlorine solution for sanitizing. Staff were educated on the minimum 30 second contact time in the chlorine solution as opposed to the 60 second minimum with quaternary ammonia.
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 record from Santa Clara County Department of Environmental Health, Jun 15, 2026 · Original Source