Routine Inspection
Aug 20, 2026
2 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Water at the hand sink in the kitchen measured 115F. Water is too hot to comfortably wash hands. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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
Proper hot and cold holding temperatures
Inspector’s notes
Parfaits, yogurt, cream cheese, and cheddar measured between 45F and 46F while maintained in the two-door upright cooler in the side storage room. Ambient of the unit measured 46F via probe. Observed written refrigeration logs that stated that refrigerator had measured at 36F earlier this morning, approximately 2 hours prior per PIC. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. [COS] PIC transferred all potentially hazardous foods in the unit to one of the properly functional milk coolers at the service line. Per PIC, she has scheduled a repair technician.
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, Aug 20, 2026 · Original Source