Routine Inspection
Oct 5, 2026
5 recorded violations
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Left prep cooler near the window measured with an ambient temperature of 52F. [CA] Ensure that all units intended for cold holding maintain a temperature of at least 41F 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
Proper hot and cold holding temperatures
Inspector’s Notes
1. Two door prep cooler on the left nearest the window measured ambient temp of 52F. Inside the unit, guacamole with cut tomatoes, 11 raw shell eggs, 9 ranch and dairy based sauces, 1 can whipped cream, 10 slices of cheese, and 1 tub of cut tomatoes measured between 50F-57F. Per PIC, all these items have been in the unit for over 6 hours. [CA] Ensure all potentially hazardous foods are held at 41F or below or 135F or above. [COS] PIC VC&D all the items listed above. 2. Hut signature sauce and ranch were observed to be measured 70F at the bar top in plastic single serve containers on top of an ice bath. [CA] Ensure all foods that require refrigeration or are composed of ingredients that require refrigeration are held at 41F or below. [COS] PIC VC&D the sauces and has stated future storage will now be in the front walk in cooler to ensure proper temperatures are maintained.
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 cooling methods
Inspector’s Notes
In the right two door cooler, inspector observed hardboiled eggs at 50-55F in the top and bottom of the unit. This units ambient temperature was 41F. Per PIC, eggs were boiled 5.5 hours prior. Eggs were stored in a covered container. [CA] For proper cooling, ensure all foods cool from 135F to 41F within 6 hours, and cool from 135F to 70F within the first 2 of those 6 hours. When cooling, leave foods uncovered to allow proper air flow to rapidly cool. Once foods cool to 41, they may be covered. [COS] PIC elected to VC&D the boiled eggs.
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
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed black, mold like substance in the ice machine. No active contamination observed directly with the ice. [CA] Keep ice machine free and clear of all black, mold like substances through routine maintenance and cleanings.
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
Hot and cold water available
Inspector’s Notes
The prep sink in the rear kitchen measured 111F. [CA] Ensure all prep sinks, three compartment sinks, and mop sinks reach a minimum of 120F to facilitate proper cleaning.
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 5, 2026 · Original Source