Routine Inspection
Aug 5, 2026
5 recorded violations
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Found black/brown like substance on white interior panel of ice machine. [CA] Routinely clean.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs holding between 44F - 47F in 2 door cold top/reach in at cooks line and service line for less than 4 hours: pooled eggs, sliced ham, sliced turkey, lox and milk. [CA] Maintain all PHFs cold held at or below 41F.
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
Found 1 DEAD cockroach under oven located at cooks line. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas. Provide approved pest control services.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Found hand wash station located between 1-compartment sink and warewash sink slightly blocked by a trash bin. [CA] Ensure hand wash station is accessible at all times. 2. Lacking soap at hand wash station located at entrance of back prep area. Note: Another hand wash station is located at warewash area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found scoops handle in direct content for bulk bin at cooks line and near ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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, Aug 5, 2026 · Original Source