Routine Inspection
Jul 2, 2025
2 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping cloth stored on the espresso machine. [CA] Ensure wiping cloth is stored in a sanitizer bucket with applicable sanitizer. [COS] Operator prepared a sanitizer bucket and stored wiping cloth in the bucket.
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
Proper hot and cold holding temperatures
Inspector’s notes
On the counter-top, measured oat milk at 64F and almond milk at 50F. Per operator, oat milk stored for an hour, and almond milk stored for 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator time marked oat milk to be served within 3 hours, and almond milk to be served within 2 hours, for a total of 4 hours from when removed from temperature control or discard.
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 record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source