Routine Inspection
Mar 26, 2026
6 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility is missing a consumer advisory on the menu at the time of inspection. Customers are asked how they want the meat cooked. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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
Proper hot and cold holding temperatures
Inspector’s notes
Mayo was measured at 49*F at the time of inspection. Per cook, they used it about 1-hour ago and did not put it away. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved the mayo into the reach in.
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
Plan review
Inspector’s notes
Two new piece of equipment have been introuduced into the facility since the structural inspection that was conducted on (9/12/25) inspection report. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans into the department with regards to new pieces of equipment within 1-month (4/30/26). Failure to comply may result in enforcement action: - Char grill (Radiance) - Freezer chest (Hamilton Beach) - Flat grill (Royal)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash stations within the kitchen and restroom have issues at the time of inspection. [CA] Hand wash station must be fully stocked and operational at all times of operation. [COS] PIC fixed soap dispensers and added paper towels to paper towel dispensers.
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
Some of the ceiling panels within the kitchen area are missing and some of the panels are absorbent. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Add missing panels and replace the absorbent panels.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide food handler and food manger certification at the time of inspection. [CA] Obtain new food manger certification within 60-days and food handler cards for employees within 30-days. Keep records on site.
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, Mar 26, 2026 · Original Source