Routine Inspection
Jun 3, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the burger preparation station, measured cut tomato at 56F and dairy-based dressing at 60F. Per employee, cut tomato and dressing were prepared 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to under counter refrigeration to facilitate rapid cooling during inspection.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed several drain flies nearby the warewashing station. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, fruit and drain flies, weevils, ants, and gnats.
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, Jun 3, 2026 · Original Source