Routine Inspection
Jan 21, 2026
6 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
PHF items thawing out in ambient temperature on the right drain board of the three-compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Proper hot and cold holding temperatures
Inspector’s notes
Cooked pork maintained at the steam table measured between 120F at the top to 135F at the bottom. At the time, owner stated that the steam table was not turned on. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Steam table temperature was increased. PHF items was reheated to 165F at the stove prior to returning item to hot hold.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine sanitizer solution in the sanitizing bucket measured above 200 PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Solution was diluted.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the kitchen and in the restroom lacked hand soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Manual pump bottles of hand soap were provided.
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 separated and protected
Inspector’s notes
Container of raw shelled eggs maintained directly on the floor in the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom door maintained opened. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Maintained restroom door closed at all times.
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, Jan 21, 2026 · Original Source