Routine Inspection
Aug 11, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* Hand soap and single use towel dispenser observed at the food prep sink at the cook line. [CA]: Employees shall not use food prep sink as a hand wash station. Discussed using nearby 3 compartment sink (first basin on the left) as a hand sink station. Relocate hand soap and single use towels to 3 comp sink.
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
Nonfood contact surfaces clean
Inspector’s notes
*REPEAT VIOLATION* 1. Accumulation of grease on baffle filters of mechanical hood. 2. Accumulation of debris and grease underneath cook line equipment. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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
1. Raw shell eggs placed on counter measured at 88F; placed out more than 4 hours prior to inspection per Owner. 2. Raw bean sprouts measured at 86F; placed out approximately 1.5 hours prior to inspection per Owner. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: 1. raw shell eggs voluntarily discarded via trash. [SA]: Raw bean sprouts time marked at 6 pm to be discarded on the 4th hour after it was removed from temperature control.
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
*REPEAT VIOLATION* Multiple food containers stored directly on the floor within the walk in cooler and at cook line. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source