Routine Inspection
Jan 22, 2026
4 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Single-use trays used to prepackage raw seafood and raw meats are stored on the floor inside the packaging room. [CA] Store food contact utensils/equipment in a manner where it is clean and protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Raw beef, raw pork, and raw chicken inside the meat prep room was measured at 44F - 48F. 2) Raw beef and beef tripe in section of the open air cooler closest to the office was measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Items were relocated into the walk-in cooler.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Ambient temperature for section of the open air cooler near the office is measured at 46F. 2) Ambient temperature of the meat preparation room is at 52F. Meat is observed stored on racks inside the prep room. [CA] Refrigeration units if used for holding potentially hazardous foods shall have an ambient temperature of 41F or below. For prep room, if raw meat is only prepped and then immediately relocated into walk-in coolers - ambient temperature may remain above 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain pipe from prep sink located in the seafood room 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 backflow 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 record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source