Routine Inspection
May 8, 2026
2 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Washed cutting board and a container was left inside the food prep sink, [CA] The food prep sink shall be accessible and/or unobstructed at all times. NOTE: washed cutting board and containers shall be left on the 3-compartment sink side board for drying.
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
Proper hot and cold holding temperatures
Inspector’s notes
Basil pesto sauce & Chipotle sauce and tomatoes were measured 45 F at the prep cooler next to the hand washing sink. [CA] PHFs shall be held at 41°F or below or at 135°F or above. NOTE: Observed the sauces and tomatoes temperature and keep it at 41F and below.
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, May 8, 2026 · Original Source