Routine Inspection
Jan 20, 2026
3 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
FOUND A SPRAY BOTTLE WITHOUT A LABEL STORED ON THE COUNTER IN THE KITCHEN. [CA] PROVIDE A LABEL.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
FOUND THE HAND WASH SINK WITHIN CLOSE PROXIMITY WITH THE CUPS AND WATER JUGS AT THE WAIT STATION AREA. [CA] PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK OR REMOVE THE CUPS AND WATER JUGS LOCATED WITHIN 12 INCHES OF THE SINK. ONE OF THE SINKS IN THE KITCHEN WAS MISSING PAPER TOWELS IN THE WALL DISPENSER. [CA] PROVIDE PAPER TOWELS IN THE DISPENSER AT ALL TIMES. COS
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE BEANS SPROUTS ON THE COUNTER AT 68F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS
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 record from Santa Clara County Department of Environmental Health, Jan 20, 2026 · Original Source