Routine Inspection
Jun 11, 2026
6 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of debris on the floor. Accumulation of grease above front hand sink. [CA] Walls and floors in food preparation area shall be kept clean.
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
Bulk foods stored in open containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Boxed food stored directly on the walk in floor. [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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Current FSC not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food separated and protected
Inspector’s notes
Improper storage of raw meats in the walk in: Raw chicken stored above raw steak and vegetables. [CA] Store foods in proper order to prevent cross-contamination. Place vegetables and ready-to-eat foods on top shelves, raw meat below them, and raw poultry on the bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Held in prep refrigerator more than 4h: Pico de gallo measured at 56F. [COS] PHF VC&D Held in 2-door refrigerator: Cheese, pico de gallo, flautas; measured between 46F and 47F. [COS] PHFs relocated to the walk in for rapid cooling. Held in self service table: red salsa, green salsa, pico de gallo; measured above 50F. [COS] PHFs will be discarded within 4 hours of holding in this refrigeration unit. [CA] PHFs shall be held at 41°F or below or 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient temperature in 2-door refrigerator at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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, Jun 11, 2026 · Original Source