Routine Inspection
Oct 5, 2026
8 recorded violations
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Walk-in lighting was very dark. A flashlight was needed to read labels or identify food in areas not immediately under the light bulb. [CA] Maintain lighting in all food prep/storage areas sufficient to illuminate the walk-in (i.e. at least 10 foot candles).
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
Food separated and protected
Inspector’s Notes
Multiple items stored uncovered inside of walk-in including 3 trays of beans and pans of various cooked meats. Tub of ice cream inside reach-in freezer was uncovered. [CA] Keep food covered and protected to prevent contamination or adulteration of food. Packaged ice cream and packaged cooked and breaded fish in reach-in freezer is stored in contact with raw packaged fish. [CA] Raw animal products shall be stored below and away from ready-to-eat foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Food handler cards for employees were not available at the time of inspection. [CA] Valid food handler cards for all employees shall be kept on site and readily available for inspection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Flashing on the walls near stove in back kitchen pulling away from walls. Slight gaps in coving grout where floor tile meets the wall throughout kitchen. Gap in ceiling of dry storage room around sprinkler system. [CA] Seal gaps or holes in walls, floors, and ceilings and maintain these surfaces throughout facility in good condition.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Under counter prep fridge door had damaged door gasket. Cutting board on prep table above was loose and prevented the cover for cold holding from closing fully. [CA] Maintain all equipment in the facility in good repair.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
*REPEAT* Knives being stored in gap between wall and prep counter near back cook line and between cold prep fridge and prep counter near front griddle. [CA] Food contact surfaces shall be stored in a manner where the food contact part of the utensil is protected and maintained free from contamination. [COS] Knives were removed from the gaps and washed and sanitized. *REPEAT* Pressurized cylinders under counter near beverage dispenser were unsecured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Handles on scoops inside of bulk bins making contact with bulk foods. [CA] Handles of utensils used to scoop bulk items shall be stored in such a way that prevents contamination of foods. Bowl being used to scoop cooked beans stored inside pan of beans inside walk-in. [CA] Use approved handled utensils for scooping and serving foods and store them in such a way that prevents contamination of foods.
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
Proper hot and cold holding temperatures
Inspector’s Notes
Diced tomatoes in cold holding prep counter measured at 45F. Employee swapped out the tomatoes for new ones which measured 38F. Ambient temperature of the refrigeration unit below measured at 40F. [CA] All potentially hazardous foods shall be held cold at or below 41F. [SA] PIC closed the lid of the pre counter and was instructed to either remove some items from the prep fridge to allow adequate airflow to cool the items in the counter. PIC was made aware that items remaining out of temperature for more than 4 hours must be discarded. Measured the following items in the walk-in: Cooked Beans - 44F Chile Verde - 43 Cooked Beef - 44 During time of inspection employees were walking in and out of walk-in and specialists observed ambient temperature on probe thermometer increased up to 48F every time door was opened. Door curtains were broken off. [CA] All potentially hazardous foods shall be held cold at or below 41F. Make any adjustments to the unit necessary to maintain temperature including replacing door curtains. [SA] PIC turned down the ambient temperature of the walk-in to accommodate for temperature fluctuations and was instructed to continue monitoring the ambient temperature of the fridge and internal temperatures of foods stored within. Ambient temperature initially measured 41F and measured 40F after adjustment.
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
Wiping cloths: properly used, stored
Inspector’s Notes
Chlorine sanitizer concentration in wiping cloth buckets near cook line measured at 25PPM. Per PIC they were swapped out every hour. [CA] Maintain concentration of chlorine sanitizer in wiping cloth buckets at 100PPM
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, Oct 5, 2026 · Original Source