Routine Inspection
Apr 1, 2026
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink near dish wash area found blocked by a broom and a metal pole inside the hand sink. [CA] Keep hand sink unobstructed at all times. [COS]
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
Proper cooling methods
Inspector’s notes
Measured 2 covered containers of beef bolognese between 50F-62F prepared on 3/31 at 8p in walk in cooler. [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 containers that facilitate heat transfer (ex. stainless steel) 4) Using ice paddles/ice bath, stirring frequently, left uncovered. Food was discarded in trash. See VC&D form.
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
Raw ground beef above tomatoes, tamago in walk in cooler. Raw shelled eggs (not pasteurized) eggs above ready to eat food in walk in . [CA] Store raw meat below ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer in undercounter freezer below order screen. [CA] All units shall have thermometers.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Dish plate thermometer measured at 153F for high temp dish machine. [CA] Maintain a plate temperature of 160F at all times. note- temperature labels on site. Manually sanitize all equipment in 3 comp sink at 200 ppm quat ammonium until unit is repaired. Email service report to aleli.crutchfield@deh.sccgov.org
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
Permits available
Inspector’s notes
Permit has expired. [CA] Renew immediately. Facility shall have a current permit to operate.
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 record from Santa Clara County Department of Environmental Health, Apr 1, 2026 · Original Source