Routine Inspection
Mar 16, 2026
4 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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
Hot and cold water available
Inspector’s notes
Maximum water temperature at 1 comp prep 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
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Food within two 2 door reach in refrigerators and walk in cooler measured above 41F. All temp logs for units state below 40F at 5 am but not temperature measurements after. Ambient temperature for 2 door reach in #1 measured at 70F, ambient temperature for 2 door reach in #2 measured at 47F, ambient temperature of walk in cooler measured at 48F. Within the walk in cooler's thermostat, it was observed to be set above 40F (~44F). [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs that measured above 41F for more than 4 hours were voluntarily discarded. [SA]: PHFs that measured above 41F for less than 4 hours were placed in the walk in cooler after the ambient temperature decreased to 39F. note: for 2 door reach in #2, some food items stored on the bottom and further back of the unit measured at 41F or below.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature for 2 door reach in #1 measured at 70F, ambient temperature for 2 door reach in #2 measured at 47F, ambient temperature of walk in cooler measured at 48F. Within the walk in cooler's thermostat, it was observed to be set above 40F (~44F). [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: Thermostat of walk in cooler was adjusted and ambient temperature decreased to 39F. [SA]: Facility shall not use the 2 door reach ins until it is properly working. All PHFs shall be stored in the walk in cooler or walk in freezer.
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, Mar 16, 2026 · Original Source