Routine Inspection
Oct 8, 2026
3 recorded violations
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
A dog is noted inside of the dinning room area at the time of inspection. Per PIC, she is taking care of the dog for someone. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
1. Prep table next to cook line is not functioning at the time of inspection. No food is inside of unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Floors are lined with cardboard at the time of inspection. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
Reach in #2 has PHFs measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced by contractor. [SA] Contractor is on site at the time of inspection.
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