Routine Inspection
May 26, 2026
6 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
The hanging thermometer in the walk-in cooler was showing temperature of 26 degrees Fahrenheit. [Corrective Action] Provide a thermometer that is accurate.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient air temperature in the open top cooler at the service area was measured at 53 degrees Fahrenheit. [Corrective Action] Ensure refrigeration is able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
1. MAJOR. Soft tofu at the cookline was measured at 53 degrees Fahrenheit. Raw shell eggs in the open top cooler at the service area was measured at 53 degrees Fahrenheit. Both were taken out of refrigeration at 11:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Both items were returned to refrigeration. 2. Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 46 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed floor grout to be worn down at the cookline by the stock pot burners, janitorial sink, and by employee restroom. [Corrective Action] Maintain floor in good condition.
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
Proper personal cleanliness and hair restraints
Inspector’s notes
Observed open cup of soda and cell phone on the work surface of the 2 door prep cooler by the meat slicer. [Corrective Action] Use a cup with a lid and straw. Ensure employee cell phone is stored at designated employee area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels in the paper towel dispenser at the handwash sink at cookline and in employee restroom. Loose paper towels on the side nearby. [Corrective Action] Ensure paper towel dispenser is stocked 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 record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source