Routine Inspection
Oct 2, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The undercounter cooler at the front under the exhaust hood was not maintaining PHFs at 41F or below. Internal ambient temperature measured at 46F. Digital readout was bouncing between 38-48F within 5 minute timespan. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Proper hot and cold holding temperatures
Inspector’s notes
Taiyaki batter (milk based) and cheese cubes in the front undercounter cooler measured between 46-50F. Per Arman, he portioned out the items about 3.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff relocated items to known working refrigeration units to quickly 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 wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's testing equipment for their sanitizer were expired as of 2024. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, Oct 2, 2026 · Original Source