Routine Inspection
Jun 25, 2026
3 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Walk-in cooler shelves show debris buildup [CA] Clean the shelves
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
Approved thawing methods used; frozen food
Inspector’s notes
Frozen chicken is being thawed in standing water [CA] Use an approved method, such as thawing food under running cold water or over night in the cooler to thaw food. Corrected
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
REPEAT VIOLATION Restroom doors do not self-closing [CA] Modify doors to self-close
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 record from Santa Clara County Department of Environmental Health, Jun 25, 2026 · Original Source