Routine Inspection
Aug 26, 2026
10 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Unlabeled chemical spray bottles noted. [CA] Label spray bottles with name of 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
Proper cooling methods
Inspector’s notes
Chicken skewers in drawer unit below cookline measured between 48-55. [CA] [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Meat skewers and containers of chicken transferred to refrigerators downstairs. Recommend to store back stock of meat (chicken pieces, chicken skewers) in downstairs refrigerator and refill drawers in main kitchen as needed.
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
Food storage: food storage containers identified
Inspector’s notes
Unlabeled dry bulk ingredients (rice, salt, breadcrumbs etc). [CA] Label bulk dry food with ingredient name. [COS]. Container of potatoes observed on top of a trash can. [CA] Store food on prep table or shelving. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Trash can noted in front of hand sink [CA] Keep hand sink unobstructed at all times. [COS]
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 separated and protected
Inspector’s notes
Observed raw eggs above ready to eat food in walk in cooler and single door unit downstairs. [CA] Store raw eggs below ready to eat food. [COS]
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
Measured hot water between 104-120F at 3 comp sink. Temperature of water fluctuates when turned on. [CA] Ensure hot water at the 3 comp sink/prep sink is able to consistently provide minimum of 120F of hot water.
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
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer for white freezer downstairs. [CA] Provide a thermometer.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knife stored in between food prep units in the main kitchen. [CA] Store knife on table or in a sanitary container between uses.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured containers of tzakiki and cut tomatoes in prep unit next to pass through window between 55-57F. [CA] Maintain potentially hazardous food 41F at all times. Keep individual covers on containers during lunch rush and provide ice sheets where individual sauce containers are held. [COS] Food was discarded in trash.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler cards and food safety manager certificate on site. [CA] Keep copies available on site for review. At least one person must be food safety certified.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 26, 2026 · Original Source