Routine Inspection
Sep 11, 2025
3 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The light fixture is non-functional within the walk in refrigerator. [CA] Provide light within the walk in refrigerator.
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
Hot and cold water available
Inspector’s notes
A low hot and cold water flow from the food preparation sink faucet [CA] Increase water flow at the food preparation sink faucet. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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 problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured creamer at 48 F within a carafe available for customer self service. PIC stated the cream was removed from temperature control 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream placed on TPHC for an additional 2 hours of service. Any leftovers shall be discarded. Submit TPHC procedures to inspector for review and approval.
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, Sep 11, 2025 · Original Source