Routine Inspection
Sep 29, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The prep cooler measured at 51F internal ambient air temperature. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Food contact surfaces clean, sanitized
Inspector’s notes
The interior upper panel of the ice machine had some biological growth. No contamination of ice meant for consumption observed. [CA] Clean the ice machine. Sanitize as often as needed to prevent build up.
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
Cut tomatoes and shredded cheese at the prep cooler measured between 44-48F. Sausages in the bottom section of the prep cooler measured at 43F. Items at the top had time marks to be used within 4 hours. Per PIC, items in the bottom section of the prep cooler were restocked at shift change. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs in use were placed on time as initially observed. PHFs in the bottom section were moved to working refrigeration.
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 personal cleanliness and hair restraints
Inspector’s notes
Several staff lacked hair restraints. [CA] All food employees preparing, serving, or handling food or utensils shall wear hair restraints such as hats, hair coverings, nets, or other suitable covering to confine hair from contacting food, clean equipment, and utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Facility has no refuse collection services at this time. The refuse enclosure was full of refuse bags and a large amount of flattened cardboard. Per PIC, the refuse collection service picked up the dumpsters after the change of ownership two weeks ago. [CA] Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents. Outside refuse enclosure shall be kept clean and free of debris. Note: Per PIC, she was informed the refuse containers would be provided tomorrow. If not provided, ensure to remove waste and dispose of in an approved manner.
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 record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source