Routine Inspection
May 4, 2026
11 recorded violations
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Multiple types of baked goods offered for consumer self service lack any form of labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of black, mold like substance on the interior of the tube feeding into the pitcher rinse at the front service area. Accumulation of brown, mold-like substance on the upper interior panel and side walls of the ice machine at the back kitchen area. [CA] Food contact surfaces shall be cleaned regularly, at a rate frequent enough to preclude organic buildup.
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
Ham/egg/cheese roll, pate chaud chicken, pate chaud pork, and cheese danish measured between 70F and 102F while maintained out of temperature control in a display case at the front service counter. Per staff, items had been taken out of refrigeration and heated up in the oven between 30 minutes and 2 hours prior. Cheese and hot dog roll measured 84F while maintained in a plastic box on a prep table in the back kitchen. Per staff, it had been delivered from a bakery less than 1 hour prior, and they were just about to begin putting it inside of a refrigerator. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods in the display case placed on TPHC. Items shall be subjected to TPHC moving forward. TPHC form filled out with staff. Cheese and hot dog roll relocated to a refrigeration 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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling the insides/outsides of a trash can with gloved hands, then picked up a paper towel and proceeded to sweep debris off of a cutting board maintained on the prep unit at the back kitchen area. Employee then changed gloves and attempted to prepare a banh mi sandwich before being stopped. When instructed to wash hands, employee attempted to wash hands in the three compartment sink. Employees observed rinsing gloved hands in the hand sink at the front service area. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands [COS] Employees properly washed hands.
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: Approved, in good repair, adequate capacity
Inspector’s notes
1. Wooden board observed to support crate next to mop sink. Wooden boards observed next to ice machine. Insides of wooden cabinets at the front service area are unpainted/unvarnished. [CA] Remove unapproved additions/modifications to prevent the harborage of vermin. Paint/varnish wooden surfaces to prevent vermin harborage. 2. Bread buns (for banh mi sandwiches) are being stored in two unapproved plastic crates at the back kitchen area, one of which is stacked on top of the other. Bottom crate is stored directly on the floor directly in front of the hand wash station. [CA] Discontinue the use of unapproved crates to store food. Food shall be stored at least 6 inches off the floor 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 wording
Toxic substances properly identified, stored, used
Inspector’s notes
Multiple types of home-type cockroach bait/sprays observed throughout facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Discontinue the use of unapproved insecticides. Work with pest control to apply approved chemicals.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the front service area lacked paper towels in wall mounted dispenser. Roll of paper towels maintained on the counter approximately 5 feet away. Hand sink at the back kitchen area lacked paper towels in wall mounted dispenser. Roll of paper towels maintained on a shelf approximately 7 feet away. Hand sink at the back kitchen area partially obstructed by two large totes placed directly in front. Takeout box observed placed inside the wash basin of the hand sink at the back kitchen area. Per employees, they do not utilize the back hand wash sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible 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
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Facility could not provide a valid, 5-year manager's food safety certificate. [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. Two employees present could not provide valid food handler cards. [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 issuesOfficial wording
Plan review
Inspector’s notes
Facility has added a Vevor oven (approximately 3 months prior, per staff) without obtaining approval from DEH Plan Check. [CA] Submit plans for the addition of new equipment to DEH Plan Check. Failure to comply will result in the equipment being impounded. *Note: Facility is currently permitted as FP09; However, facility is utilizing oven to toast banh mi sandwiches and to heat up various potentially hazardous baked goods, including pate chaud chicken, pate chaud pork, and ham/egg/cheese rolls. Facility may be upgraded to an FP10. Further evaluation will follow.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Two dead cockroaches observed in the metal cabinet underneath the pitcher rinse at the front service area. Dead cockroach observed between the crevice of a wooden board and the ice machine. Per the owner, facility does not receive a regular pest control service, but are working on obtaining one. Multiple types of home-type roach insecticide observed throughout the facility. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. 7+ flies observed throughout the front service and back kitchen area. Flies observed flying close to uncovered food in the prep cooler at the back kitchen area, crawling on walls at the front service area, and perched on the rack adjacent to the three compartment sink [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, May 4, 2026 · Original Source