Routine Inspection
May 22, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Leftover shredded cheese and mozzarella balls that were under time/temperature control from lunch service measured at 47-48F at salad bar unit and were not discarded after lunch. [CA] If time is used as a public health control, food shall be discarded within 4 hours from time 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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Filters and panel below filters noted with grease. [CA] Clean and sanitize the filters regularly.
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, May 22, 2026 · Original Source