Routine Inspection
Jan 20, 2026
5 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottles by the prep table are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cardboard is reused to line shelves inside the upright reach-in freezer. [CA] Discontinue the reuse of cardboard and use material that is smooth, durable, nonabsorbent, and easily cleanable.
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
Food storage: food storage containers identified
Inspector’s notes
Bulk bags of foods (sugars, flour) are opened and stored on dry storage shelves. [CA] Bulk foods, once opened, shall be stored in an approved container with a tight fitting lid to protect 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
Hot and cold water available
Inspector’s notes
Hot water at the three compartment sink is measured at 112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain lines and pipes from equipment extends into the floor sinks. [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 20, 2026 · Original Source