Routine Inspection
Sep 21, 2026
8 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At time of inspection, the handwash sink at the warewashing sink did not have paper towels. [CA] Handwash sinks must be fully stocked with a handwashing cleaner and paper towels in dispensers. [SA] Employees use the handwash sink next to the cookline until paper towels can be restocked.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
At time of inspection, the cook and PIC did not have a food handler card available for review. [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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
[REPEAT] At time of inspection, floor throughout food preparation and storage areas had pitting so that the floor was no longer smooth and easily cleanable. [CA] Repair floors so that they are durable, non-absorbent, smooth, and easily cleanable. At time of inspection, one ceiling tile over the fountain drink syrups area was missing. [CA] Ceilings of all rooms shall be of a durable, smooth, nonabsorbent, and easily cleanable surface. Replace missing ceiling tile.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed 1 dead cockroach by grease trap and 1 dead cockroach in monitoring trap by cookline. No evidence of contamination. [CA] Food facility shall be kept free of vermin. Clean and sanitize areas with dead cockroaches.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed the following items above the minimum cold holding temperature in the walk-in cooler: 1) Black beans measured at 43°F 2) Pinto beans measured at 44°F 3) Rice measured at 45°F 4) Cheese measured at 44°F 5) Pico de gallo at 47°F Ambient temperature measured 39°F at time of inspection. Per cook, the walk-in cooler door had been left open when they began prepping food in the morning, shortly before opening. [CA] Potentially hazardous foods (PHFs) that are being cold held shall be held at 41°F or below. [COS] Walk-in cooler was kept closed. One rice tray measured 42°F at end 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 wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employer picked up utensil from the floor and change gloves without washing hands. [CA] Employees are required to wash their hands: • Before beginning work • Before handling food or clean equipment or utensils • As often as necessary during food preparation to remove soil and contamination • When switching from working with raw to ready to eat foods • After touching body parts • After coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking • After using the restroom • Any time when contamination may occur [COS] Food worker washed hands, put on new gloves, and returned to food preparation.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
[REPEAT] At time of inspection, food preparation sink is missing drain pipe extending from sink basin to above floor sink. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. All food preparation sinks that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink. At time of inspection, ice bin in front by cashier drains into a plastic bin and not a floor sink or other approved device. Hose from ice bin enters into the tub. Drain line from fountain machine does not indirectly drain into floor sink. [CA] All ice machines bins and equipment that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved device.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed unused refrigerator unit with drawers in dry storage area. Interior of equipment had accumulated grime. [CA] Maintain equipment in good repair. Repair or remove unused equipment to prevent vermin harborage. At time of inspection, cabinet under ice bin by cashier is heavily damaged and showing exposed particle board, so that it is no longer non-absorbent, durable, smooth, and easily cleanable. [CA] Repair cabinet so that it is non-absorbent, durable, smooth, and easily cleanable.
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 record from Santa Clara County Department of Environmental Health, Sep 21, 2026 · Original Source