Routine Inspection
Aug 19, 2026
9 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a missing ceiling panel above the rear walk in refrigerator. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed a wood board in use to cover the floor/ grease trap below the three compartment sink. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed a build-up of a mold like material on the wall behind the three compartment sink and janitorial sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Proper cooling methods
Inspector’s notes
Measured cooked beef at 53 F within covered and stacked containers within the walk in fridge. Cook stated that the beef was removed from cooking 3 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Beef uncovered and rearranged to allow for adequate airflow.
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
Observed the white chest freezer within the rear preparation area to be in disrepair, with paint peeling off. [CA] Equipment shall be maintained in good repair. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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 wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a personal jacket stored on top of bottles within the rear dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Horchata (milk based) measured at 52 F within an ice bath at the serving line. PIC stated that the horchata was made from 1 to 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to Horchata, Temperature remeasured at 37 F. Sliced tomatoes measured at 50 F on top of lettuce within the top portion of the preparation refrigerator. Cook was unsure what time the tomatoes were sliced. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomatoes were voluntarily condemned and discarded. Measured PHF's within the walk in refrigerator at 43 F to 52 F (see measured observations). Ambient temperature of the unit measured at 48 F to 51 F. Observed front glass doors and entry door opened frequently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep doors to the unit closed as much as possible when not in use. Avoid stacking boxes in front of the condenser unit to help increase airflow. [COS] Doors to the unit kept closed. Ambient temperature of the unit re-measured at 41 F. Minor: Measured rice at 133 F and beans at 133 F within the right side of the steam table. Cook stated that the items were placed within the unit 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans and rice reheated to 165 F. Steam table temperature increased to maintain foods at 135 F or above.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the use of the hand wash sink adjacent to the three compartment sink to dry lids. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Dry wares within approved areas. [COS] Hand wash sink made accessible.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer concentration at 10 ppm within the sanitizing compartment of the 3 compartment sink during active use. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chlorine level increased to 100 ppm.
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
Food storage: food storage containers identified
Inspector’s notes
Container of sugar stored on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source