Routine Inspection
Jan 2, 2026
6 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber seal on the door of the walk-in freezer observed damaged. [Corrective Action] Repair or replace the rubber seal.
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
Nonfood contact surfaces clean
Inspector’s notes
1. Grime accumulation observed between the ice machine and the counter top. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation in the rubber seals at the refrigeration units at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 3. Mold like substance observed on the exterior wall of the walk-in freezer, on top of the entry way. [Corrective Action] Thoroughly 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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Meat in the 2 door prep cooler (left side) was measured at 48 degrees Fahrenheit. Observed the right door slightly propped open. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Ensure sure doors are properly closed to prevent temperature loss.
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
No rodents, insects, birds, or animals
Inspector’s notes
Found dead cockroaches in the cabinet under the steam table and cabinets under the hot water dispenser at the service line. [Corrective Action] Clean and sanitize areas of dead cockroaches.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in the crevice between the refrigeration units at the cookline. [Corrective Action] Do not store knives in the crevice since it is dirty. Store knives in a clean and dry area.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Broken floor tiles observed at the prep sink. The floor grout at the cookline, warewash area, prep area, and walk-in cooler observed wearing thin and food and debris are stuck in between the floor tiles. [Corrective Action] Maintain floors in good condition.
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, Jan 2, 2026 · Original Source