Routine Inspection
Mar 2, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Rice cakes stored on prep table were measured at 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] PIC states that the rice cakes were prepared an hour ago and relocated the items into the reach-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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chemical test strip to measure sanitizer is not readily available. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Induction cooktops used to cook the sauce used for rice cakes are used outside of the ventilation hood. [CA] All cooking equipment shall be operated under the ventilation hood to remove cooking odors, smoke, steam, grease, heat, and vapors.
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 record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source