Routine Inspection
Jan 13, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pepporonis on the counter measured at 60F. Per PIC, they were left out for about 30 minutes. Pepperonis were left near the oven. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pepperoni was moved back to the cooler for rapid cool down.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Several cove base floor tiles are missing near floor sinks in the front of house area. 2. Piece of the wall near the dough station is detaching from the wall. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Several of the food handler cards for staff were expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source