Routine Inspection
Mar 6, 2026
5 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the floor soiled behind and under equipment. [CA] Thoroughly clean the floor. Walls have accumulated splashes, etc. [CA] Clean the walls throughout.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There are no test strips. [CA] The test strips must be obtained and used.
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
The front counter shelf and the shelf next to the prep refrigerator have accumulated food particles. [CA] Thoroughly clean the shelves. Observed taped up lids on the bulk food bins. [CA] Replace with new lids.
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
There were PHFs left out at room temperature. [CA] PHF must be held at 41 degrees F and below. [COS] They were all put away into the cold holding unit. He stated that he had just received the delivery.
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
The paper towels were empty at both handwash areas. [CA] Keep the dispenser full with paper towels. [COS] The employee put paper towels in the dispenser although they were not the correct size. The hand soap dispenser does not work. [CA] Replace the dispenser. [COS] The owner refilled the bottle of hand soap with more soap.
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, Mar 6, 2026 · Original Source