Routine Inspection
May 22, 2026
2 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature to be insufficient at multiple sinks: - Side preparation sink at 117F - Back preparation sink at 116F - Three compartment warewashing sink at 113F [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
Proper hot and cold holding temperatures
Inspector’s notes
Measured one container of mayonnaise between 47F at the top of a container and 40F at the bottom of the container. Container of mayonnaise was placed in a shallow ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mayonnaise was relocated to cooler after food preparation.
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, May 22, 2026 · Original Source