Routine Inspection
Sep 16, 2026
4 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Oven observed to be out of ventilation hood and yellow staining observed on ceiling and walls directly around unit. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility may attempt to submit oven for hood exemption.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Boxes of food observed to be stored on the floor of walk in freezer and container of mayonnaise observed on floor of walk in cooler. [CA] Keep food at least 6" off of the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed mold-like substance accumulating inside ice machine. [CA] Ensure all food contact equipment is clean and free of debris. [COS] Ice machine was cleaned.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cooked turkey in prep cooler at 45F. Per employee PHFs was stocked this morning roughly 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee ensured prep cooler was closed to ensure temperature is below 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 record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source