Routine Inspection
Jun 23, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Mushroom soup, pooled eggs, tomato sauce, and sliced tomatoes measured between 73F and 74F while maintained in ambient temperature on top of one of the two-door under-counter coolers at the main preparation area of the kitchen. Per staff, items had been taken out of refrigeration for lunch service approximately 4 hours prior. Cooked chili sauce measured 121F while maintained in a large, lid-covered stock pot on a dunnage rack at the cook-line. Per staff, it had been taken off the stove 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Mushroom soup, pooled eggs, tomato sauce, and sliced tomatoes were voluntarily discarded due to time and temperature abuse. Cooked chili sauce was placed back onto the stove and reheated to greater than 165F.
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
Hand wash sink at the main cook-line could not provide any hot or cold water. Hot and cold diverter valves underneath observed turned off. Aforementioned hand sink lacked paper towels. *Note: Additional hand sink with hot and cold running water and paper towels was available nearby. [CA] An adequate supply of hot and cold water shall be provided at handwashing facilities. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC turned on diverter valves for hot and cold water. Paper towels were restocked.
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 wording
Proper cooling methods
Inspector’s notes
A large tub of cooked beef tripe measured 83F while maintained in a tub of standing water in the preparation sink at the main preparation area of the kitchen. Per staff, tripe had been cooked between 30 minutes and 1 hour prior, and was cooling down prior to being chopped up and placed into the walk-in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Beef tripe was relocated to the walk-in cooler to cool down.
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 record from Santa Clara County Department of Environmental Health, Jun 23, 2026 · Original Source