Routine Inspection
May 1, 2026
4 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives wedged between the preparation cooler and adjacent table across form the cooks line. [CA] Clean equipment and utensils shall be stored in a manner to prevent contamination of the food contact surface.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed one cold top insert of spam over stacked in the prep cooler across from the cooks line measured at 47F at the top of the container and 41F at the bottom of the container. The PIC stated the spam was stocked from the walk in cooler approximately 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The portions of the spam measuring above 41F were separated out 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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed an accumulation of grease on the floors around the legs and hard to reach areas below the cooking equipment and refrigeration at the cooks line. [CA] Walls and/or floors in food preparation area shall be kept clean.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard lining the bottom shelves of the dry storage racks. [CA] Maintain equipment surfaces clean, durable, and nonabsorbent.
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, May 1, 2026 · Original Source