Routine Inspection
Jan 29, 2026
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the front counter, in the 3 door prep unit, measured chicken wings and chicken nuggets at 49F. Measured ambient air temperature of 3 door prep unit at 40F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved containers of chicken wings and chicken nuggets to the undercounter refrigeration to facilitate proper holding temperatures. Discussed with operator to keep top lid closed when not in use and/or provide container lids to retain holding temperature.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the back storage area, by the back door, observed employee personal items including shoes and clothing stored amongst and placed on top of soda syrup boxes. [CA] Ensure employee personal items are stored in locker storage that is kept separate from food and food related equipment used for food service.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, observed a lack of all chemicals necessary to operate the machine including dish detergent, sanitizer, and rinse aid. [CA] Ensure warewash machine is properly maintained and supplied with the necessary chemicals to properly operate. Provide chlorine sanitizer at the warewash machine and maintain at 50 PPM. [COS] Operator replaced containers of necessary chemicals for the warewash machine. Remeasured chlorine sanitizer at 50 PPM.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed an unapproved plastic stand/shelving stored in the warewash room. [CA] Ensure only approved equipment and shelving are used within the facility.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the warewash room, observed accumulation of debris around the floors. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. In the dough prep room, observed what appears to be an unapproved type of flooring installed that is worn and degraded. [CA] Ensure facility floors in food prep areas are approved, smooth, durable, and easily cleanable. Install only an approved type of flooring for food preparation.
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
No rodents, insects, birds, or animals
Inspector’s notes
In the warewash room, observed multiple fruit flies in the area. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Clean flooring, drains, and remove any standing water/food debris to prevent continued harborage.
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, Jan 29, 2026 · Original Source