Routine Inspection
May 26, 2026
7 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
2nd hand sink battery operated paper towel dispenser is not working. [CA] Repair/replace batteries in dispenser. [SA] Paper towels were placed on top of dispenser
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls and to-go containers observed to be stored in container to be used as scoops for dry bulk foods. [CA] Provide scoops with handles and store store scoops such that handles are not in direct contact with food.
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
Proper hot and cold holding temperatures
Inspector’s notes
1) Large bin of shredded cheese observed in back of facility. Per employee cheese had been out there for about 30 minutes for refill and he had forgotten to put it away. Cheese measured to be 51F. 2) Shredded cheese by grill measured to be 68F. Per employee she had just taken it out to use for orders. Once done cooking observed employee go to back to clean and leave cheese out on counter. [CA] Keep PHFs cold at 41F and below. When not in active use, keep PHFs inside refrigerator. [COS] 1)Cheese bin was moved into reach in cooler in back. 2)Cheese on countertop was placed into ice bath and shall be kept on ice bath when set out on countertop for use.
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
Food separated and protected
Inspector’s notes
Dry bulk foods such as rice, beans, and flour observed to be stored in open bins under prep table. [CA] Ensure foods are stored in containers of tight fitting lids to prevent cross contamination. Ensure lids are on containers when food is not in use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back and front door and propped open. [CA] Keep doors closed when not in use to prevent vermin entry.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper cooling methods
Inspector’s notes
Large container of refried beans observed on countertop and measured to be 130F on edges and 173F interior. Low level of ice observed around container of bins. After stirring beans measured to be 159F. Per employee beans were done cooking about 35 minutes prior. [CA] After cooking, heating, or hot holding, facility has 2 hours to cool from 135F to 70F and then 4 hours to cool from 70F to 41F. Adding more ice to ensure ice level sufficiently submerges sides of containers and stirring frequently to release steam. [COS] Operator stirred container and added more ice.
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
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source