Routine Inspection
Mar 20, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Waffle mix in container of ice is measured at 48F; slice cheese stacked on food prep unit insert by the back door is measured at 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee, added water to the ice to create a proper ice bath for the pancake mix. The slice cheese was relocated into the reach-in of the prep unit.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One waffle maker is in use outside the overhang of the ventilation hood. [CA] All cooking equipment when in use shall be under the exhaust hood ventilation to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Food separated and protected
Inspector’s notes
Trash bin is used as surface for holding a container of potatoes near the back door. [CA] Food and food contact containers shall be stored in a manner where it is clean and protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panel of the ice machine.
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 20, 2026 · Original Source