Routine Inspection
Aug 11, 2026
4 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal bags stored on dry food storage shelves within the rear storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed lamb thawing within boxes at room temperature within the rear storage room (measured at 37 F). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Lamb relocated to the food preparation sink to allow for rapid thawing.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility unable to locate chlorine sanitizer test strips for use to measured the final sanitizing rinse of the warewashing machine. [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
Proper hot and cold holding temperatures
Inspector’s notes
Measured stacked boxes of butter at 51 F stored within the rear storage room. PIC stated that the butter was removed from refrigeration 1-2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Butter relocated to refrigerator to be cooled to and held at 41 F or below. Minor: Measured sliced tomato salad at 46 F and yogurt sauce at 45 F within the top portion of the cook line prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep units lid closed at all times when not in use. Top containers shall not be filled past their fill level. Measured yogurt sauce at 48 F, cheese at 47 F and hummus at 48 F within the rear 2 door upright refrigerator (unit states defrost mode). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit relocated to an alternate unit to be cooled to and held at 41 F or below. Unit shall maintain 41 F or below prior to stocking with PHF's.
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 11, 2026 · Original Source