Routine Inspection
Sep 3, 2026
9 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Rice was being stored in grocery bag in 2 door upright cooler. [CA] Store food in food grade bags/containers.
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
Proper hot and cold holding temperatures
Inspector’s notes
Carne Asada in front left cooler measured 123F. Per PIC, left side of steam table is not functioning and in need of repair. [CA] Maintain all PHFs above 135F for proper hot holding. [SA] PIC voluntarily discarded the carne asada.
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
Food separated and protected
Inspector’s notes
Pot of beans observed to be cooling on the floor in back prep area. [CA] Store all foods at least 6 inches above the floor on approved shelving/surfaces.
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
Food handler cards not available for review during inspection. [CA] Ensure food handler cards are readily available for review.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Left side steam table was unable to maintain proper hot hold temperature. [CA] Repair or replace the steam table.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Ice machine in storage room has drain pipe running directly into floor drain. [CA] Ensure that drain pipe is indirectly plumbed to a floor sink with at least a 1 inch air gap.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Coolers in hallway observed to be unclean and leaking water onto floor. [CA] Ensure coolers are not leaking and that they are cleaned when brought into the hallway.
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 cooling methods
Inspector’s notes
Cooked rice cooling inside tightly wrapped plastic bag. [CA] When cooling, ensure that food has room for heat to ventilate efficiently.
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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of food grime on 2 door upright cooler in back prep area as well as single door upright cooler in front prep area. [CA] Keep door handles and equipment 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 record from Santa Clara County Department of Environmental Health, Sep 3, 2026 · Original Source