Routine Inspection
Aug 4, 2026
7 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
FOUND THE HOT WATER AT 118.5F AT THE 3 COMPARTMENT SINK. [CA] PROVIDE 120F.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
PAPER TOWELS MISSING AT THE HAND WASH SINK BY THE RACK OF SPICES. [CA] PROVIDE PAPER TOWELS. COS
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE SODA MACHINE WITH A LEAK FROM UNDER THE CABINET. [CA] REPAIR THE LEAK. FOUND THE BAR REFRIGERATOR NEAR THE FROZEN PALOMA MACHINE WITH ACCUMULATION OF WATER ON THE BOTTOM INSIDE. [CA] CLEAN THIS AREA AND REPAIR THE REFRIGERATOR SO IT DOES NOT PRODUCE EXCESS WATER.
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
FOUND A CONTAINER WITH COOKED ONION NEXT TO THE GRIDDLE AT 102F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. COS REHEAT TO 165F THEN HOT HOLD AT 135F. NOTE: THE FOOD HAD BEEN STORED IN THIS CONTAINER LESS THAN 4 HRS, PER OPERATOR.
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
FOUND THE CHLORINE CONCENTRATION BELOW 50 PPM AT THE WARE WASHER. [CA] PROVIDE CHLORINE CONCENTRATION BETWEEN 50 AND 100 PPM. COS
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
Wiping cloths: properly used, stored
Inspector’s notes
FOUND A WIPING CLOTH STORED ON THE COUNTER BY THE SERVICE REFRIGERATOR. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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
Nonfood contact surfaces clean
Inspector’s notes
FOUND MOLD LIKE SUBSTANCE ON THE DRIP WATER HOSES LEADING TO THE CATCH TRAY AT THE SODA MACHINE. [CA] CLEAN THIS AREA MORE OFTEN.
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, Aug 4, 2026 · Original Source