Routine Inspection
Jul 8, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Foods in the 2 door prep cooler in the kitchen were measured above 41 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.
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
1. The door is broken off the hinge at the 2 door prep cooler in the kitchen. [Corrective Action] Repair the hinge or door. Ensure door is able to properly close. 2. Rubber seal on the door of the 2 door upright cooler in the kitchen and by the employee restroom observed damaged. [Corrective Action] Repair or replace the rubber seal. 3. Door handle observed damaged at the single door upright freezer. [Corrective Action] Repair or replace the door handle.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Cracked light covers in the kitchen. [Corrective Action] Repair or replace the light covers.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Dust accumulation on the fan guard in the 2 door upright cooler in the kitchen. [Corrective Action] Maintain clean.
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, Jul 8, 2026 · Original Source