Routine Inspection
May 29, 2026
4 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Inside the upright reach-in cooler located near the dishwasher, tray of raw shell eggs is stored above ready-to-eat foods. [CA] Properly store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed under handwash sink located near the dessert station. [CA] Plumbling in the facility shall be maintained in good repair. [COS] Employee tightened the drain pipes and repaired the leak.
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
Potentially hazardous foods (sour cream, salsa, raw shell eggs) on ice bath by the cook line is measured at 47F - 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added more water into the ice bath so that the food containers sinks into the ice rather than sit on top of the ice.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed putting on new disposable gloves without washing hands after changing task from cleaning. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food or food contact surfaces. [COS] Employee stopped and washed hands.
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 record from Santa Clara County Department of Environmental Health, May 29, 2026 · Original Source