Routine Inspection
Mar 2, 2026
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured water temperature holding at 66F at warewash sink. Per operator, having water heater issues. Observed a repairman on site. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F. [COS] Final reading at 117F.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking faucet at front hand wash sink when water knobs are off. [CA] Secure leak.
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
1. Measured the following PHFs holding between 45F - 47F in sandwich prep unit: tuna and veggie patty. 2. Measured container of tuna holding at 47F in walk-in-cooler. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
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, Mar 2, 2026 · Original Source