Routine Inspection
May 1, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Oberved hand sink near dish room blocked. [CA] Keep accessible at all times. [COS]
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
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed shellfish tags not in chronological order. [CA] Shell stock tags shall be maintained in chronological order correlated to the date the shell stock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Measured water at automatic combination hand sinks at 65F in dishwash room and 111F next to office. [CA] Maintain automatic combination faucets between 100-108F.
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
Measured chicken in hot warming cabinet at 130F. [CA] Maintain potentially hazardous food 135F and above at all times. Reheat to 165F for hot holding.
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, May 1, 2026 · Original Source