Routine Inspection
Aug 17, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Beef on steam table measured between 101F - 115F; placed into the unit from hot box approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. [COS]: Manager decided to discard beef.
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
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Washed and wet pans stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed from faucets at 3 comp sink. [CA]: Maintain plumbing in good condition.
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 record from Santa Clara County Department of Environmental Health, Aug 17, 2026 · Original Source