Routine Inspection
Mar 26, 2026
5 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. There are gaps around pipes of the handwash sink at the front of house and at the prep sink. 2. There is a ceiling tile uninstalled in the back of house area. 3. There is a gap under the HVAC access area. 4. There is a missing vent cover near the three compartment sink. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal holes and gaps in the finishes.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonia based sanitizer solution at the three compartment sink measured at 100 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Facility switched to tablet quaternary ammonia sanitizer as the liquid dispensing system was measuring too low.
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
Food separated and protected
Inspector’s notes
Facility is storing containers on top of prep cooler cooler inserts holding food. [CA] All food shall be separated and protected from cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Bean burger patty measured between 80-90F in a deep 1/3 hotel pan insert. Per staff, they heated up and put back to cool down with the other cold patties. Other patties ranged between 45-55F. Per staff it had been about 15 minutes. 2. Vegan chicken patty measured between 100-130F while held out of temperature control under one of the unvented ovens. Per staff they had been cooked around 10 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to place items on Time as a Public Health Control. Discussed TPHC use for these items. TPHC guidelines provided.
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
Indirect waste pipes from the ice machine and handwash station lack an approved air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 record from Santa Clara County Department of Environmental Health, Mar 26, 2026 · Original Source