Routine Inspection
Oct 2, 2026
6 recorded violations
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Employee went to touch RTE foods after handling raw chicken. Employee was stopped and asked to wash hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves in-between touching raw meat and RTE foods.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Refrigerator unit near prep sink measured 52F. Chicken and lamb skewers measured 44-47F. [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
Wiping cloths: properly used, stored
Inspector’s Notes
Wiping cloths stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Measured lamb and chicken skewers between 44F-47F in under reach refrigerator. Per cook, items were placed into unit from walk-in refrigerator at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]Skewers were moved back into the walk-in to ensure properly cold holding temperature.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Observed debris on floors and under equipment. [CA] Walls and/or floors in food preparation area shall be kept 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Observed 3 compartment sink drain line surpassing the 1'" inch gap. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
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 record from Santa Clara County Department of Environmental Health, Oct 2, 2026 · Original Source