Routine Inspection
Jan 6, 2026
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Upright 2 door cooler observed to have leak in condenser. [CA] Repair upright cooler. 2)Gasket on walk in freezer measured to be fraying at the bottom. [CA] Repair gasket and maintain in good condition. 3) Under the counter cooler at front service line measured to be 74F. No food observed to be stored in coolers. [CA] Repair cooler such that it can maintain 41F or below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
2-door upright cooler measured to have: -Milk at 44F -Eggs at 44F -Cream at 45F -Salsa at 50F (per employee salsa was prepped and made in the last 30 minutes) -Sliced cheese at 44F -Brie at 44F Per operator cooler has work request in to be repaired and cooler is temperature was at 40F-41F today. [CA] Keep PHFs at 41F and below for cold holding. [COS] All PHFs in cooler was moved into walk in cooler to keep cold while reach in is being repaired.
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, Jan 6, 2026 · Original Source