Routine Inspection
Dec 23, 2025
5 recorded violations
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observed the chicken in the pan taken from the stove to be cut. According to the owner the chicken was already cooked and it was being reheated for hot holding. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] The chicken was cooked further until it reached 165 degrees F internal with the probe thermometer.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The inside upper panel of the ice bin has orange colored accumulation. [CA] Clean and sanitize the inside of the ice bin. [COS] The owner cleaned the inside of the ice bin.
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
Observed curry sauce in a plastic container at 50 degrees F on top of the ice machine. [CA} Transportation of food must ensure proper food delivery methods. Take effective measures to keep PHFs hot 135 degrees and above or cold at 41 degrees F and below. According to the owner the food was brought from the other location about 2 miles away and just set down in front of the walk in for putting away in the walk in. [SA] The employee put it into the freezer.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
There were not any paper towels at the hand sink where the manager told me to wash my hands. [CA] Each hand sink must be kept stocked with soap and paper towels. [COS] The paper towel dispenser was filled.
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
Hot and cold water available
Inspector’s notes
The dish sink reached about 114 degrees F and then stayed at 113 degrees F. [CA] The water must reach 120 degrees F. [COS] The water heater was turned up and then by end of inspection reached the required 120 degrees 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, Dec 23, 2025 · Original Source