Routine Inspection
Jan 29, 2026
3 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak at the left faucet of the three compartment sink. [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 wording
Nonfood contact surfaces clean
Inspector’s notes
Observed an accumulation of grime throughout the cabinet below the soda dispensers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 hot and cold holding temperatures
Inspector’s notes
Measured tomatoes at the front preparation area between 45F - 47F, a food employee stated the tomatoes were prepared approximately 3 hours prior and placed in the lower display cooler compartment for holding. [CA] PHFs shall be held at 41°F while cold holding [COS] The violation was corrected by relocating the cut tomatoes to the walk in cooler.
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, Jan 29, 2026 · Original Source