Routine Inspection
May 12, 2026
5 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet containers at ware-wash area observed stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* 1. At the front hand sink near 3 comp sink, soap dispenser observed empty. Nearby hand sink with soap available. 2. At the cook line hand sink, single use towel dispenser observed empty. Nearby hand sink with single use towels available. 3. Hand sink in office/dry storage area is inoperable, lacks single use towels and soap, blocked by linen. [CA]: All hand sinks shall be operable, stocked up with soap and single use towels in respective dispensers, 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
Hot and cold water available
Inspector’s notes
Maximum water temperature at front 3 comp sink measured at 111F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. In the warmer, cheese measured at 110F. Employee stated cheese was placed in warmer approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. [COS]: Specialist instructed employee to reheat cheese to at least 165F. 2. Ranch placed out on prep table measured at 75F. Employee stated ranch has been out 3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Ranch was time marked to be discarded on the 4th hour it was removed from temperature control.
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
Approved thawing methods used; frozen food
Inspector’s notes
Frozen raw chicken was thawing in stagnant water in prep sink. [CA]: Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.
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, May 12, 2026 · Original Source