Routine Inspection
May 4, 2026
5 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Bulk food stored in open bags. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature in front display refrigerator measured above 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 properly labeled and honestly presented
Inspector’s notes
Mango lassi to-go cups stored in display cooler lack proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Grease buildup on ventilation hood filters. [CA] Clean mechanical exhaust hood filters of grease accumulation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Chicken wings held in the prep refrigerator measured above 50F. Mango lassi and ranch dressing held inside the front display refrigerator measured above 50F. PIC stated all above PHFs were prepared about 30min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC relocated PHFs to the walk in for rapid cooling.
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, May 4, 2026 · Original Source