Routine Inspection
Mar 11, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Meatballs and chicken at the self service buffet area measured between 90-125F. Per cook, they started the buffet around 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were placed on TPHC. Discussed with PIC potential use for TPHC as service is only from 11-2pm. TPHC written guidelines provided.
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 small ice machine is in disrepair. [CA] Ensure to maintain all equipment clean and in good repair. Service, repair, or replace the unit.
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
1. Multiple cove base tiles in the facility are in disrepair. 2. There is a ceiling tile missing near the mop sink room. 3. The wall panel is detaching near the office/cook line area. 4. There are gaps along the pipes in the staff restroom. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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
Facility lacks testing materials for their choice of produce wash. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source