Routine Inspection
Jun 23, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Steam veggies were measured at 100-115F in the oven around 3 pm. Per PIC, the veggies were made around 11 am, placed in the hot box for hot holding, and moved from the hot box to the oven about 1.5 hours prior. Note: the oven was off, per chef, the veggies being hot held deteriorates the quality of the food. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Discussed with PIC about hot holding practices. Educated PIC on potential opportunity to use Time as a Public Health Control for the veggies. TPHC guidelines were provided. Veggies for today were reheated to 165F and moved to the hot box for hot holding.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Second Repeat Violation: Facility has a non ANSI chest freezer and mini fridge in the kitchen area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
1. Repeat Violation: Facility lacks drain plugs to fill basins of three compartment sink. Facility is using plastic lined strainers to fill the basin. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards are expired or unavailable for review upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water handle for the handsink at the cookline is in disrepair and loose. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 record from Santa Clara County Department of Environmental Health, Jun 23, 2026 · Original Source