Routine Inspection
May 21, 2026
5 recorded violations
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Middle preparation cooler observed discharging a sudden deluge of wastewater into the floor sink at the front-service line, to the extent where the floor sink overflowed onto the kitchen floor. Per the head chef, the condenser units of the two large preparation coolers have been occasionally discharging water due to perceived mechanical issues. [CA] Liquid waste shall be disposed of properly through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Technician arrived on-site to address refrigeration.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the middle preparation refrigerator at the front service line measured 50F via probe. Unit was in active use to store various potentially hazardous foods. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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
*REPEAT VIOLATION* Numerous potentially hazardous foods, including blanched beets, potatoes, broccoli, brussels sprouts, rice, cheeses, potentially hazardous sauces, cooked chicken, raw shrimp, beef, and sliced tomatoes measured between 50F and 54F while maintained in the upper and lower portions of the middle preparation cooler at the front service line. Ambient of the unit measured 50F via probe. Per staff, items had been relocated from the walk-in cooler to the unit approximately 1 hour prior. *Note: PIC states that blanched items were cooled to 41F in the walk-in cooler prior to placement into preparation cooler Mac and cheese sauce, meatballs in marinara, and marinara sauce measured between 98F and 121F while maintained in the countertop steam table at the front service line. Per the head chef, items had been reheated to 165F prior to being placed into hot holding approximately 1 hour prior. Mashed potatoes measured 129F while maintained in the left (oriented facing the dining area) under-counter warmer, and whole cooked chicken measured 131F while maintained in the right under-counter warmer at the front service line. Per the head chef, items had been cooked to greater than 165F prior to placement into hot holding. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods in the preparation cooler were relocated to the walk-in cooler. Items in hot holding were reheated to 165F on the stove and placed back into hot holding. PIC turned the temperature setting up for the steam table and under-counter warmers.
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 contact surfaces clean, sanitized
Inspector’s notes
1. Quaternary ammonium sanitizer measured 0 ppm from the dispenser at the three compartment sink. Sanitizer feed-line does not appear to be uptaking sanitizer. No active warewashing in process. [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. Ensure sanitizer dispenser is maintained operable and in good repair. [SA] High mechanical dishwasher was available and properly functional. *REPEAT VIOLATION* 2. Accumulation of pink slime and mold-like growth on the upper interior panel of the ice machine. [CA] Food contact surfaces shall be cleaned regularly, at a rate frequent enough to preclude buildup.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the hand sink at the entrance to the front service line, soap dispenser was unable to dispense. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Head chef replaced bottle of soap that feeds into pump.
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 record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source