Routine Inspection
Jul 6, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the soap dispenser in the main kitchen area is not properly functioning. Per PIC, soap dispenser has been broken for a couple days. Nearby handwash sink with functional soap dispenser and paper towels is available for use. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC provided a temporary portable soap bottle for use at the handwash sink.
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
In the 1-door upright cooler in the front service area, measured shelled eggs at 68F. Per PIC, shelled eggs have been stored in the cooler for over three days. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Shelled eggs were voluntarily condemned and discarded at the time of inspection.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed the use of panini grill (Waring) without a ventilation hood. Observed brown staining on the wall behind the panini grill. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 1-door upright cooler at 66F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
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 record from Santa Clara County Department of Environmental Health, Jul 6, 2026 · Original Source