Routine Inspection
Dec 17, 2025
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Warm water within the restroom was only reaching 66*F at the time of inspection. Small instant water heater noted under the sink. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Recommend having the small instant water heater looked at by a contractor.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom within the facility is clogged at the time of inspection. Per PIC, the toilet just clogged on them today and a contractor has been called out. [CA] Have restroom toilet un-clogged. [SA] Facility is right next to the outlets restrooms that will be used.
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 within small prep table in the self service was measured at 49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced.
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, Dec 17, 2025 · Original Source