Routine Inspection
Aug 21, 2026
3 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed utensils and equipment stored directly below and in the area around the handwash station. [CA] Ensure all utensils and equipment are stored away from the handwash station to prevent possible contamination during handwashing.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the front counter, observed used mixing spoons and frother stored in the handwash sink. Per operator, mixing spoons and frother are not going to be reused. [CA] Ensure all utensils and equipment are only placed in the 3 compartment sink for cleaning and sanitizing. Handwash station shall be left accessible and shall not be used for any storage or utensils and equipment. [COS] Operator removed items from the handwash sink and moved to the warewash machine for cleaning and sanitizing.
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
In the 2 door prep unit, at the insert prep top, measured several food items including cooked chicken, mozzarella, cut tomatoes, and sprouts between 45F and 49F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator was able to close the cover for the insert prep top and decrease the overall temperature of the unit to facilitate proper holding temperatures.
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, Aug 21, 2026 · Original Source