Routine Inspection
Feb 10, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the 3 compartment sink, observed cold water knob is broken and does not turn on/off water. [CA] Ensure cold water knob is repaired and able to turn cold water on and off.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured a lack of chlorine sanitizer from the dispensing line. [CA] Ensure chlorine sanitizer provided from the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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 cooling methods
Inspector’s notes
In the reach in refrigerator, measured a small pot of pozole cooling at 90F. Per operator, pozole stored for 30 minutes. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portion and/or using ice paddles. Leave containers of cooling food uncovered to allow heat to ventilate.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the counter-top steam table, measured containers of cooked rice at 131F. On the stove-top, measured a container of cooked pinto beans at 90F. On the flat top grill, measured a container of green salsa at 88F. Per operator, containers of cooked pinto beans and green salsa stored for 30 minutes. Container of cooked rice stored from about an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Operator reheated cooked rice, cooked pinto beans, and green salsa on the stove-top to 165F, and stored in the counter-top steam table to hold hot at above 135F.
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
Hot and cold water available
Inspector’s notes
At the 3 compartment sink, measured hot water at a maximum of 111F. [CA] Ensure hot water at the 3 compartment sink, prep sink and mop sinks are maintained at 120F.
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, Feb 10, 2026 · Original Source