Follow-Up Inspection
Nov 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 6, 2025 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Oct 28, 2025
Conditional Pass
9 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Found flies thoughout food facility especially near front service line and pastries display case. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services. 2. Found several dead cockroaches on sticky trap near water heater. [CA] Eliminate sticky trap and provide new trap for monitoring purposes.
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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient air temperature of 4 door under drawer at 50F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate all PHFs to another refrigeration unit and add ice. [SA] Operator may opted to use time as a public health control (TPHC) for PHFs in unit until repairs are made.
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Lacking food safety certificate (FSC) on site. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Lacking food handler cards on site. [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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured the following PHFs holding between 50F - 57F in 4 door under drawer at cooks line: cooked chicken, sauteed mushroom, sliced turkey, sliced pastrami, cheddar cheese and shelled eggs. 2. Measured sliced tomatoes holding at 52F on top of 2 door cold top (right side). Observed container of sliced tomato not sitting in the unit itself but on top of other insert area. 3. Measured a bowl of fries holding at 110F on top of fryer basket. 4. Measured fat free milk holding at 53F on counter at beverage station. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held PHFs at or above 135F. [COS] Operator directed to relocate PHFs to walk-in-cooler and replace food items at cooks line. Hot PHFs shall be reheated to 165F. Minor: Measured the following PHFs holding between 44F - 49F in 4 door under drawer and 2 door cold top at cooks line for less than 4 hours: truffle aioli sauce, cooked mushroom and sliced tomatoes. [CA] Maintain all cold PHFs 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 temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found leaking faucet/handle at warewash sink when water knob is turned on/off. [CA] Secure leak. 2. Found hot water constantly running when cold/hot water knob is turned off. Water is only able to shut down when main water knob is turned off. [CA] Repair water knob, ensure when water knob is turned off, water will not constantly run.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lacking light in small storage room where chest freezer is located. Per operator, another light fixture was added, however remote control for lighting was not found. [CA] Provide sufficient lighting at ensure visibility at all times.
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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Found black like substance on white interior panel of ice machine. [CA] Routinely clean. 2. Measured hot water holding at 153F for high temp dish machine. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] All warewashing shall be conducted at 3-comparment sink.
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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Found several flies in the pastries display case at front service line. Observed a fly landing/sitting on brownies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator voluntarily discarded brownie.
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 contaminationminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found soap stored outside of mounted dispenser at hand wash station located at warewash area and cooks line. [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 record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source