Routine Inspection
May 12, 2026
5 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping towels on table tops. [CA] The used wiping towels must be in sanitizer between each use.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink next to the cook line only has 81 degrees F water and very low pressure. Also, the other hand sink in the kitchen has very low pressure but does give 100 degree water. [CA] Repair so that the water pressure is efficient and the water reaches 100 degrees at all hand sinks. Use the sink with the hot water until it is repaired.
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
Proper cooling methods
Inspector’s notes
A large plastic bucket was put into the walk in for cooling hot soup. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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
An employee that helps prepare food does not have a food handler card or food safety certificate. No employee has a food safety certificate. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The refrigerator is holding foods at about 50 degrees F. [CA] The refrigerator must hold food at 41 degrees F and below. Be sure it is working properly before using it for PHF. There were not any PHF in it (cut carrots, cabbage).
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, May 12, 2026 · Original Source