Routine Inspection
Jan 6, 2026
7 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink was measured at a maximum temperature of 114 degrees Fahrenheit. [Corrective Action] Provide hot water of at least 120 degrees Fahrenheit at the 3 compartment sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized cylinders (CO2 tanks) observed not secured to a rigid structure. [Corrective Action] Ensure pressurized cylinders are secured to a rigid structure.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed new equipments installed in the facility such as two self-service coolers, keg dispenser cooler, and soda fountain machine. [Corrective Action] All new equipments shall be approved by the Plan Check Program at this department before using. Submit plans and equipment spec sheets to this department. 2. Frost and ice formation observed at the door jam of the walk-in freezer due to door not able to properly close. [Corrective Action] Ensure walk-in freezer door properly closes.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee lack Food Handler's Card. [Corrective Action] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed refrigerator, old wooden tables and other various items at the rear or the facility. Per kitchen manager, the items were supposed to be picked up but due to the holidays, the trash schedule has been disrupted. [Corrective Action] Ensure unused equipments are removed from the facility.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed four tables at the customer dining area utilizing the hot plate without the use of an approved hood. The facility only came with 14 original Type 2 hoods. [Corrective Action] Proper exhaust ventilation shall be provided at each table utilizing the hot plate. Remove tables without an above approved hood. Facility may require to install hoods to accommodate the extra tables.
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
Consumer self service does prevent contamination
Inspector’s notes
Lack of sneeze guard on the self-service coolers at the service area. Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source