Routine Inspection
Aug 5, 2026
3 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
The produce unit does not have a thermometer. It has some items that must be refrigerated. [CA] Provide a thermometer in the unit.
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
The cut melon was at 44 degrees F. The refrigerated minced jalapeno, ginger, etc squeezable tubes are at about 44 degrees F. The Naked drinks, etc are at approximately 44 degrees F. [CA] All of the potentially hazardous foods must be held at 41 degrees F and below. The items were moved into the walk in cooler. Adjust the refrigerators to hold PHFs no higher than 41 degrees F.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the refrigerator on the right of the entrance to have some mildew-like growth. [CA] Thoroughly clean the refrigerator.
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 record from Santa Clara County Department of Environmental Health, Aug 5, 2026 · Original Source