Routine Inspection
Nov 26, 2025
4 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed facility was using time as a temperature control(TPHC) for some items in the front prep area, but no written procedures was available. [CA] When using TPHC written procedures must be available at all times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the prep sink goose neck faucet leaked when water was turned on. Observed drain under prep sink lacked an air gap. [CA] Repair leak on neck faucet in prep sink and maintain 1 inch air gap under drain pipe.
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
Observed heating trays stored underneath paper towel dispenser near hand washing sink in front prep area. [CA] Store heating tray in area that is not underneath paper towel dispenser to prevent contamination. [COS] Employee moved trays away at direction of specialist.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured internal temperatures of corn, cut tomatoes and mushrooms to be 45 F in prep unit next to hand sink. Employees stated food had been stored inside since 1000am (approximately at least 2 hours prior). [CA] Keep potential hazardous food at or below 41 F or 135 F and above. [COS] Manager moved food into walk in freezer to cool.
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, Nov 26, 2025 · Original Source