Routine Inspection
Sep 18, 2026
7 recorded violations
Official wording
Consumer self service does prevent contamination
Inspector’s notes
1. Semolina at the buffet area was not protected from potential contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] PIC provided plastic wrap to cover the item. 2. Knives at the buffet area were stored with the handle in the container leaving the blade exposed. [CA] Utensils (spoons, forks, knives) shall be stored so only the handles are touched by consumers. [COS] Knives were reorganized.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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
1. Salad (cut tomatoes, cucumbers, onions), yogurt based sauce, and cooked veggie sauce were measured at 60F at the cold hold station of the buffet. Per PIC, the items were held over ice. 2. Rice at the steam tables of the buffet area measured between 120-130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC agreed to place items on TPHC. Discussed use of TPHC for buffet 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
Demonstration of knowledge; food safety certification
Inspector’s notes
1. All food handler cards were expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 2. The Food Safety Certificate has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Plan review
Inspector’s notes
Facility has yet to obtain approval for the installation of the walk in cooler and relocation of the prep sink. Walk in cooler observed to be empty, maintaining at 41F ambient temperature, and draining to a floor sink. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans for the walk in cooler, relocation of the prep sink, and elimination of the floor sink to this department After consultation with Supervising REHS, L. Tobin, facility will be conditionally allowed to operate the walk in cooler for 60 days as they submitted to plan check on 9/17/2026. Failure to obtain a plan check approval and final inspection within 60 days will result in the unit being impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knives were found being stored between a prep table and wall near the cookline. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS] Knives were ran through the dishwasher and stored on a magnetic knife holder.
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
Hot and cold water available
Inspector’s notes
Water at each restroom lavatory measured at a maximum of 80F and were equipped with a non-readily adjustable mixing valve. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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, Sep 18, 2026 · Original Source