Routine Inspection
May 5, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured hot dogs and boiled eggs left on display case above 50F, PIC stated they were prepared less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were relocated to the display cooler.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wet wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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, May 5, 2026 · Original Source