Routine Inspection
May 18, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured uncovered butter and cream in top insert containers betwee 43-45F. This unit is located directly below heat lamp warmers. [CA] Keep containers of potentially hazardous food covered when not in use to maintain 41F and below at all times. [COS] Covers were 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
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer for fryer station unit. [CA] Provide a thermometer. [COS]
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
All hand sinks with pedals for hot and cold water measured between 80F-95F with the temperature fluctuating up and down. [CA] Maintain a minimum of 100F-108F for automatic combination faucets.
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, May 18, 2026 · Original Source