Routine Inspection
Jan 20, 2026
5 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at prep sink and 3 comp sink measured at 116F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
*REPEAT VIOLATION* Observed the use of three 2 door reach in refrigeration units and 1 door freezer on the dining area and office hallway. At the time of inspection, no open food was observed stored in the 2 door reach in units while open food was stored within the 1 door freezer. Per PIC, units are only used to store open food during preparation for events and that the restaurant is closed to the public during preparation for events. [CA]: In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Prior to the installation of new equipment, a food facility shall submit plans and specifications for review and shall receive plan approval. Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gaps in between baffle filters. [CA]: Baffle filters at the mechanical hood ventilation shall be tight-fitted and shall have no gaps.
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
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food in good condition, safe, unadulterated
Inspector’s notes
Minor dent on canned nacho jalapeno. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jan 20, 2026 · Original Source