Routine Inspection
May 4, 2026
3 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
boxed produce stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wiping towels left on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
PHFs held inside the prep refrigerator for less than 4h measured at improper holding temperature : cut tomatoes(50F), bean sprouts (51F), raw shell eggs (53F). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were relocated to the bottom section of the refrigerator.
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 4, 2026 · Original Source