Routine Inspection
Jan 26, 2026
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the ice machine, in the inner panel, observed mold-like growth and accumulation. [CA] Ensure interior of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, at the cookline and the back prep area, observed standing water around equipment. At the warewash area, observed debris accumulation around the grease trap and underneath the warewash machine. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
At the front counter, in the self-service reach in refrigerator, measured prepackaged containers of hummus, cooked carrots, cooked eggplant, labane, and malabi between 44F and 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator latched the air barrier at the front of the refrigerator to facilitate proper holding temperatures.
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, Jan 26, 2026 · Original Source