Routine Inspection
Mar 18, 2026
2 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
1) At the preparation sink, measured the maximum water temperature at 104F. At the 3-compartment sink, measured the maximum water temperature at 115F. Water temperature was constantly fluctuating during inspection. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108°F at handwash sinks). 2) At the two handwash sinks in the kitchen area and in the restroom, measured the maximum water temperature at 74F. [CA] Water shall be supplied from 100-108°F measured from the faucet at handwash sinks.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working cutter and utensils stored in the crevice between preparation counters. [CA] Equipment and food contact surfaces shall be stored in a safe and sanitary condition.
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 record from Santa Clara County Department of Environmental Health, Mar 18, 2026 · Original Source