Routine Inspection
Apr 8, 2026
8 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The paper towel dispenser at the handwash station in the kitchen has the handle broken. [CA] Ensure to maintain equipment in good repair. Repair or replace the dispenser.
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
1. Sliced cheese, salsa, and sliced tomatoes were not in an ice bath at the kitchen area. Items measured between 50-60F. Per staff, they were in the middle of replacing the melted ice bath but got a rush of people. 2. A hotel pan of chicken was being stored on top of the steam table inserts. Chicken measured at 131F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] An ice bath was made for the line items. [COS] Grilled chicken was moved back to the upright warmer.
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
The basement area has had the door separating the grease trap and water heater room from the area permitted for dry storage of unopened non PHFs. The water heater and grease trap room has unapproved finishes for food storage and bears gaps/holes in the finishes. [CA] Reinstall the door and seal any gaps.
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
Food storage: food storage containers identified
Inspector’s notes
Repeat Violation: In the outside premises of the facility a black cambro was found containing cooked rice and beans. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Ensure deliveries are left inside the facility. [COS] Staff brought the food inside to hot hold in the cabinet.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Staff were observed using the same serving spoon for several different proteins. [CA] Provide a dedicated serving utensil to each food item to prevent risk of cross contamination. 2. The CO2 tank was found unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 cooling methods
Inspector’s notes
Nacho cheese was found cooling in the deep pots. Per staff they had been cooling for almost two hours. Cheese was measured between 90-100F. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Staff reheated cheese to 165F and restarted the cooling process. Cheese was moved to shallow pans.
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 lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Second Repeat Violation: Facility lacks a Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Failure to comply may result in further enforcement actions from this department. The presented certificate is for the completion of the course and not for passing the exam.
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 record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source