Routine Inspection
Mar 17, 2026
10 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels are observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 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
Food separated and protected
Inspector’s notes
Raw beef observed stored above vegetables inside the walk-in cooler. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plan review
Inspector’s notes
1) Facility installed a walk-in cooler without first submitting plans to this department's plan check for review and approval. 2) An unapproved sauce dispensing machine is added into the kitchen. [CA] The addition or modification of cooking OR equipment with plumbing requirements SHALL be submitted to this department's Plan Check for review and approval prior to installation/use. Food contact equipment shall be NSF certified or equivalent. Contact plan check at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. *Submit plans for equipment by 4/07/26. Failure to do so may result in additional enforcement action.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in cooler was measured from 47F to 52F during the duration of the inspection. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below. [COS] Temperature setting of the unit is adjusted and measured at 41F.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
At time of inspection, back doors were kept partially open. [CA] Keep doors connecting to outside the facility closed when not in use to prevent the entrance 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure the applicable sanitizers used in facility. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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
1) Leak observed under the three compartment warewash sink. [CA] Repair leak and maintain in good repair. 2) Drain pipe under the three compartment sink extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
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
The handwash sink located by the cook line has been removed. [CA] All handwash sinks shall be made available and able to provide warm water, soap, and single-use paper towels for employees to readily wash hands when required. [SA] The three compartment sink will be conditionally approved to be used as a designated handwash sink until the handwash sink is put back. Ensure that three compartment sink is readily accessible for cook line employees to use for handwashing.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Gallon spray bottle of cleaner is stored above the upright reach-in freezer with the hose hanging down over boxes of produce. [CA] Chemicals shall be stored separately away from or below food to prevent cross-contamination. [COS] Employee relocated the spray bottle.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. Beef over-stacked in food prep unit across from cook line measured at 46F. Inside the walk-in cooler: raw beef, tofu, cut tomatoes, and beef measured at 42F-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Temperature setting of the walk-in cooler was adjusted and ambient temperature is measured at 41F after COS.
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 record from Santa Clara County Department of Environmental Health, Mar 17, 2026 · Original Source