Routine Inspection
May 6, 2026
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Meat preparation cutting boards are scratched and scored and unable to clean properly. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Empty soap dispenser inside the restroom and pump soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Walk in freezer with meat has food debris on floor including shrimps and dropped meat on floor. Shelving has a blood debris. [CA] Clean and sanitizer walk in freezer floor and shelving to prevent cross contamination.
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 hot and cold holding temperatures
Inspector’s notes
Left side of the meat cold holding unit was measured 45F - 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Repair / fix the unit to measure 41F and below. Behind the counter refrigeration with milk and eggs was measured 45F. [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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of bulb in the mechanical hood above the cook line. [CA] Provide missing bulb in the mechanical hood. Lack exhaust fan or an openable screen window for the restroom. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Walk in cooler with fresh produce has a dust debris on fan covers. [CA] Clean dust debris from the fan guards.
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, May 6, 2026 · Original Source