Routine Inspection
Jun 19, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods held in the food prep unit located across the cook line is measured at improper cold holding temperatures. Inside the drawers, tofu, raw beef, raw chicken, and cooked brisket measured at 46F to 51F. Per employee, items were in the unit since the night before. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food into the trash.
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
Food prep unit located across from the cook line has an ambient temperature measured at 50F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below. Per discussion with manager via the phone. The manager was aware of issues with the unit and had already submitted a service request for repairs. Refrigeration units that are unable to hold food at the proper temperature shall not be used for potentially hazardous foods.
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
Person in charge present and performing duties
Inspector’s notes
A person in charge (PIC) was not available on site at time of inspection. [CA] A PIC who is responsible or familiar with the operation of the facility shall be present at the food facility during all hours of operation.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Flat top grill is partially outside the overhang of the ventilation hood. Observed minor yellowing on the ceiling in location where the flat top grill is located. [CA] Cooking equipment shall be operated under the ventilation hood overhang to remove gases, heat, grease, vapors & smoke.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 19, 2026 · Original Source