Routine Inspection
Aug 8, 2025
6 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
A molded pancake press was added to the facility and is used to cook coco cakes without an exhaust hood. [Corrective Action] Submit plans to this department for use of new equipments. Submit plans within 2 weeks. Call this department at 408-918-3400 and speak to plan checker between the hours of 7:30 AM - 11:00 for more information on the submittal process.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
An employee lack the Food Handler's Card. [Corrective Action] 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
Food separated and protected
Inspector’s notes
Raw shell eggs in the fridge/freezer was observed stored above fruits. [Corrective Action] Store Raw shell eggs at the lowest rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels in the paper dispenser at the handwash sink at the back area. Loose roll of paper towels were available nearby. [Corrective Action] Ensure paper towel dispenser is stocked 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Broken floor tiles observed at the service area. [Corrective Action] Maintain floors in good condition.
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
Hot and cold water available
Inspector’s notes
Maximum hot water in the facility was measured at 117 degrees Fahrenheit. [Corrective Action] Provide hot water of at least 120 degrees Fahrenheit.
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 record from Santa Clara County Department of Environmental Health, Aug 8, 2025 · Original Source