Routine Inspection
Apr 3, 2026
5 recorded violations
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Potentially hazardous foods , beefs and tendons, are observed reheating in the steam table. Items were measured between 67F to 120F. [CA] Reheating for hot holding shall be done rapidly using cooking equipment to reheat foods to at least 165 degrees fahrenheit at the core (F) for 15 seconds within 2 hours. [COS] Employee reheated the items to 165F at the cook top.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Multiple spray bottles in the kitchen and by the front counter are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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
Approved thawing methods used; frozen food
Inspector’s notes
Case of raw beef observed thawing in the back prep room at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Time as a public health control; procedures & records
Inspector’s notes
Time as a Public Health Control procedures are not up to date as facility now operates breakfast on certain days. The discard time for specific items does not include early operating hours. [CA] Provide updated written procedures and time marking potentially hazardous foods utilizing time as a public health control (TPHC).
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
Knives are stored with it's blade between the crevice of prep units. [CA] Food contact surface of utensils shall be stored in a manner and location that is clean and protected from contamination.
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, Apr 3, 2026 · Original Source