Routine Inspection
Mar 27, 2026
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station next to the 3-compartment sink was blocked with equipment in front of it at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Left light bulb within the hood system is out at the time of inspection. [CA] Change out the light bulb within the hood system.
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
Proper hot and cold holding temperatures
Inspector’s notes
Pooled eggs were measured at 81*F at the under counter refrigeration. Per cook, they were being used and next to the cook line. Eggs were out for about 10-mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Eggs were placed into the reach in.
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, Mar 27, 2026 · Original Source