Routine Inspection
Jun 10, 2026
5 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Fan guards within the walk in have dust build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. Cheese within prep table is being double stacked in a container with the lettuce at the time of inspection; measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cheese was moved to under counter refrigeration 2. Pork was being double stacked within the steam table created on the cook line in the back of the facility; measured at 112*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC started the cooling process and placed the pork within the ice bath. Discontinue in double stacking PHFs on top of each other.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Holes noted around the 3-compartment sink and around the electrical panel. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Light bulb is missing in the hood system in the back of the facility. [CA] Install a new light bulb.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Knife noted in one of the stations in between the cutting board and prep table at the time of inspection. [CA] Knifes should be stored in a way were they do not become contaminated. [SA] Knives were placed in the back to be wash, rinse, sanitized. Per PIC, they are normally placed in a container and washed before every 4-hours.
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, Jun 10, 2026 · Original Source