Routine Inspection
Apr 8, 2026
5 recorded violations
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed immersing a spoon in quaternary ammonium sanitizing solution for approximately one second during manual warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Spoon placed back into quaternary ammonium for greater than 60 seconds.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the back kitchen area partially obstructed by a mop bucket and dust pan placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
Hot and cold water available
Inspector’s notes
Hand sink in the employee restroom is incapable of outputting water between 100F and 108F; When turned all the way to the right, sink outputs a small drizzle of cold water (71F) at an insufficient rate to properly wash hands; When turned all the way or partially to the left, sink outputs hot water (115F) at a temperature that is too hot to comfortably wash hands. Sink does not appear to be capable of outputting mixed warm (i.e. hot and cold) water. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. *Note: Ensure mixing valve is functional and in good repair.
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
Tuna salad measured between 50F and 47F from top to bottom while maintained in the cold-hold inserts at the front service line. Per staff, and per a label on the container, tuna salad had been relocated to the unit 4.5 hours prior. Staff stated that it was possible tuna salad may have been left out during service. *Note: Uncovered steam table observed outputting steam in/around the area of where the tuna salad is held at the service line [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Tuna salad was voluntarily discarded. *Note: Recommend maintaining steam table covered, or else maintaining food in steam table inserts to prevent steam from escaping and warming up the adjacent foods that are intended to be cold-held.
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, Apr 8, 2026 · Original Source