Routine Inspection
Jul 2, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potatoes in warmer measured at 110F. [CA] Maintain hot food hot 135F and above. [COS] Potatoes were reheated to 165F.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
There is one light bulb out at the ventilation hood. [CA] Replace the light bulb.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Espresso drain lines noted draining directly into floor sink. [CA] Provide a minimum of 1 inch air gap between rim of floor sink and drain lines.
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
Food separated and protected
Inspector’s notes
Observed raw shelled eggs above a case of beer in walk in . [CA] Store raw eggs below ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Sanitizer bucket noted inside the hand sink next to gyro grill. [CA] Keep hand sink unobstructed 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, Jul 2, 2025 · Original Source