Routine Inspection
Aug 19, 2026
3 recorded violations
Official wording
Permits available
Inspector’s notes
Pemit expired in June 2026. [CA] Post current health permit in public view.
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
Proper cooling methods
Inspector’s notes
Observed large pot of soup cooling on rack. [CA] Cool foods in smaller batches and use methods such as frequent stirring, ice baths, ice paddles, small batches, ice as an ingredient and/or blast chiller to facilitate rapid cooling.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in an ice bath (sliced tomatoes 48F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Use temperature control (refrigeration) or time control; discontinue using ice baths for temperature holding. [COS] PIC put tomatoes into 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, Aug 19, 2026 · Original Source