Routine Inspection
Jun 24, 2025
6 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured the hot water supply at a maximum of 113.5 F from all sinks within the facility. [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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink at the warewashing area lacks a soap and paper towel supply. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
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
Food in good condition, safe, unadulterated
Inspector’s notes
Dented cans stored on the rack at the storage room. [CA] Cans shall be free of dents on their rims and seems.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the final sanitizing rinse from the high temperature ware washing machine at a maximum of 150 F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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 cooling methods
Inspector’s notes
Cooked chicken wings measured at 83 F within a deep covered container in the prep fridge. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Chicken wings placed on a sheet pan within the walk in refrigerator.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured dressings at 46 F and cheese at 45 F within double staked containers at the cook line prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue practice of double stacking pans within the top portion of the prep fridge. [COS] Items placed on ice to be cooled to and held at 41 F or below.
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, Jun 24, 2025 · Original Source