Routine Inspection
Jan 6, 2026
6 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured water at restroom hand sinks and both measured at 60F. [CA] A minimum of 100F is required for warm water.
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
Food separated and protected
Inspector’s notes
Observed raw shelled eggs above ready to eat food in walk in cooler. [CA] Store raw eggs below ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
3 non commercial crock pots noted. The rubber gasket on the glass lid is in disrepair. Repeat violation. [CA] Discontinue use of unapproved crock pots and replace with commercially approved (NSF or ANSI equivalent). Email manufacturer specification sheet of commercial table top hot holding units to aleli.crutchfield@deh.sccgov.org by 1/13/26.
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
Lack of quaternary ammonium test strips for sanitizer dispenser. [CA] Provide test strips.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Tongs stored in container of 70F standing water. [CA] Store in use utensils in an ice bath 41F and below instead.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured meatballs in tomato sauce in a non commercial crockpot on steel prep table at 130F. [CA] Reheat meatball and sauce to 165F in oven/stove top and hot hold 135F and above.
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, Jan 6, 2026 · Original Source