Routine Inspection
Feb 2, 2026
2 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3-comp sink measured at 108F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the rotisserie prep area, containers of cooked chicken left on counter measured between 44F and 46F. Manager was unable to determine when it was taken out of temperature control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager voluntarily discarded the chicken.
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, Feb 2, 2026 · Original Source