Routine Inspection
Jul 8, 2026
10 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature of the handwash sink outside the restroom at 75F. [CA] Water shall be supplied at a minimum of 100F at handwash stations.
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
Permits available
Inspector’s notes
Facility Environmental Health Permit has expired. Facility is operating without a valid health permit. [CA] A food facility shall not be open for business without a valid health permit.
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 storage: food storage containers identified
Inspector’s notes
Observed food stored directly on the floor of the walk-in cooler. [CA] Food shall be stored at least six 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
Food separated and protected
Inspector’s notes
Observed storage of raw shelled eggs over cooked, boiled eggs. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed working utensils stored in standing, contaminated water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 cooling methods
Inspector’s notes
In the walk-in cooler, measured goat curry from 62-70F in a deep, plastic container. Per PIC, goat curry was cooked yesterday and stored at ambient temperatures overnight. [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] Goat curry was voluntarily condemned and discarded at the time of inspection. See VC&D form. Discussed cooling procedures with PIC.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Observed raw shrimp stored inside the middle compartment of the 3-compartment sink. [CA] Food preparation shall take place in designated food preparation sink. The 3-compartment sink shall be designated for warewashing only to prevent contamination. 2) Facility lacks sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 unapproved spray hose connected to the janitorial sink. Per PIC, hose is used for spraying dishes in the preparation sink. [CA] Discontinue use of unapproved hose. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed lack of splash guard between the handwash sink and preparation sink. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash or food preparation drainboard.
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, Jul 8, 2026 · Original Source