Routine Inspection
Mar 11, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the service line, measured cheese bread from 95-120F in the steam table. Per employee, cheese bread was cooked in the oven and relocated to the service line about 30 minutes prior to temperature measurement. Other foods in the steam table are measuring > 135F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cheese bread will be served within the next 30 minutes during lunch service, then discarded (within 4 hours from time of initial removal from temperature control).
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
No rodents, insects, birds, or animals
Inspector’s notes
In the dry storage room, observed one dead adult cockroach inside a sticky trap underneath the storage racks. [CA] Remove vermin and clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths stored in a sanitizer bucket measuring at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not inuse.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the quaternary ammonia sanitizer concentration at 0 ppm. The sanitizing dispenser appears to be broken. No active warewashing at the time of inspection. (Facility utilizes mechanical dishwasher for warewashing.) [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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, Mar 11, 2026 · Original Source