Routine Inspection
May 20, 2026
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured coleslaw and sliced cheese held in the upright refrigerator for less than 2h between 49F-50. Ambient temperature in the unit measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager relocated all PHFs from this unit to the walk-in.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Janitorial sink drains slowly and not allowing waste water to fully drain. CA] Repair plumbing fixture.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Thermometers provided, accurate
Inspector’s notes
Thermometer to the upright refrigerator near the hot holding unit is not showing accurate reading. [CA] Repair or replace thermometer.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wet soiled cloths are left on food prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Upright refrigerator near the hot holding unit is maintaining temperature below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Time as a public health control; procedures & records
Inspector’s notes
Time marking is missing for fries kept under Time as Public Health Control (TPHC). Per the manager fries are kept for less than 2h and leftovers are discarded. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] Manager added discard time next to the fries.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, May 20, 2026 · Original Source