Routine Inspection
Jun 18, 2026
3 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knife stored in the crevice between the 2 door prep cooler and the work table. [Corrective Action] Discontinue storing knife in the crevice. Store in a clean and dry area or container.
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 hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 45 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Bottom portion of the wall between water heater and white freezer observed damaged. [Corrective Action] Maintain wall in good condition. 2. Damaged paint observed on the wall between the cookline and the walk-in cooler. [Corrective Action] Maintain wall in good condition. 3. Deteriorated paint observed on the door of the walk-in cooler. [Corrective Action] Maintain paint 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, Jun 18, 2026 · Original Source