Routine Inspection
Oct 8, 2026
3 recorded violations
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
In the front of the kitchen, ambient temperature of prep cooler measured 54F. [CA] Cold holding units storing potentially hazardous foods shall maintain an ambient temperature of 41F and 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
In sanitizer bucket containing wiping cloths, quaternary ammonia sanitizer measured 100ppm. [CA] Wiping cloths when not in use shall be stored in a sanitizer bucket containing sanitizer at the appropriate concentration, such as quaternary ammonia sanitizer at 200ppm.
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
In the prep cooler, the following potentially hazardous foods measured between 56-65F: - tomatoes 56F - cheese 55F - dairy based sauces 65F Ambient of prep cooler measured 54F. Per PIC, potentially hazardous foods were placed inside prep cooler an hour prior. [CA] Potentially hazardous foods shall be held 41F and below or 135F and above. [SA] PIC relocated tomatoes and cheeses to a working underdrawer cooler. Dairy based sauces were moved to an upright freezer to rapidly cool to 41F.
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 record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source