Routine Inspection
Sep 2, 2026
6 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed charcoal grill stored inside the wooden shed while charcoal was lit. [Corrective Action] The charcoal grill shall be used outside and in accordance with fire department regulations. 2. Rubber seals on the 3 door upright cooler observed damaged. [Corrective Action] Repair or replace the rubber seal.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed crack in the flooring from the back door all the way to the 3 compartment sink. [Corrective Action] Maintain floors in good condition. 2. Accumulation of old food residue on the flooring in the walk-in cooler. [Corrective Action] Maintain floors clean.
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 reheating procedures for hot holding
Inspector’s notes
Rice in the hot box was measured at 101 degrees Fahrenheit. Per PIC, the employee may have put in the tray of rice from the refrigerator straight into the hot box. [Corrective Action] Ensure foods are properly re-heated to a minimum temperature of 165 degrees Fahrenheit before storing into the hot box. [Suitable Alternative] PIC voluntarily discarded the rice.
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 separated and protected
Inspector’s notes
1. Observed food prep on the food prep table that was in the wooden shed connected to the restaurant. [Corrective Action] Ensure all food prep is conducted in the permitted food facility. 2. Sack of potatoes observed stored on the floor next the 2 door upright cooler. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelvings.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed grime accumulation inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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
1. Observed mold like substance on the speed rack in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed food splatter on bulk food containers. [Corrective Action] Maintain containers clean.
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, Sep 2, 2026 · Original Source