Routine Inspection
Sep 30, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Tuna in the left side cold well at the service line was measured at 62 degrees Fahrenheit. Per PIC, tuna was defrosted at 12:00 PM under cold running water. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] PIC voluntarily discarded the tuna into the trash.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed both handwashing sinks at the service line partially blocked. [Corrective Action] Ensure handwash sinks are easily 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
Food contact surfaces clean, sanitized
Inspector’s notes
Utensil surface in the high temperature dishwasher was measured at 133 degrees Fahrenheit. Employees normally re-sanitize utensils in the quaternary ammonium sanitizer at the 3 compartment sink. [Corrective Action] Utensil surface shall reach a minimum temperature of 160 degrees Fahrenheit in the high temperature dishwasher to be properly sanitized.
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, Sep 30, 2026 · Original Source