Routine Inspection
Sep 15, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the hot holding cabinet, measured pizza from 108-115F. Per PIC, pizzas were delivered 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Pizzas will be served within the lunch period (within 4 hours of delivery or initial removal from temperature control). PIC turned up the temperature of the holding 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
No rodents, insects, birds, or animals
Inspector’s notes
In the dry storage room, observed accumulation of dead insects in sticky traps underneath storage shelves. [CA] Clean and sanitized affected areas. The premises of a food facility shall be maintained free of vermin or other non-disease carrying insects.
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 record from Santa Clara County Department of Environmental Health, Sep 15, 2026 · Original Source