Routine Inspection
Aug 13, 2026
8 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gaps/crevices around the door frame between the cooks line and warewashing area (cracks, stainless steel paneling lifting etc.). [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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
Measured one small metal container of cooked pinto beans at 97F and one metal container of black beans at 88F in the reach in cooler at the main preparation line. The PIC stated the beans were cooked at the stove approximately 1 hour 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. [COS] The beans were relocated to an ice bath to rapidly cool.
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 contact surfaces clean, sanitized
Inspector’s notes
Measured the quaternary ammonia sanitizer concentration at the three compartment sink below 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] The sanitizer concentration was adjusted to 200 ppm quaternary ammonia.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak below preparation sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed two adult german cockroaches on a glue trap below the service counter. No other evidence of cockroach activity was observed at this time. The PIC stated that they receive pest control treatment on a monthly basis. [CA] The premises of each food facility must be maintained free of vermin.
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
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer concentration at multiuse wiping cloth bucket measured below 200 ppm quaternary ammonia at the cooks line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (200 ppm - quaternary ammonium).
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
Measured salsas at the front service counter, overstacked in an ice bath, between 42F- 49F. The PIC noted the salsas were removed from the reach in cooler approximately 10 minutes prior. [CA] Maintain potentially hazardous foods at or below 41F while cold holding. [COS] The salsas were relocated to the operable reach in cooler below.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed dishwasher clean a scrub a dirty pot at the warewashing sink and subsequently put away clean container lids without an intermediate handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The dishwasher was directed to properly wash hands between working with dirty dishes and putting away clean ones.
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 record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source