Routine Inspection
Apr 10, 2026
8 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Flatbreads were observed stored out of temperature control in the display case and on the back counter at 4pm. Per staff, they were delivered at 8 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were vc&d. Discussed with staff and PIC about use of Time as a Public Health Control to hold items using time only. PIC stated the flat breads will be removed from the menu.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Quaternary ammonia based sanitizer solution in the three compartment sink measured above 400 PPM. [CA] Ensure to use sanitizer solutions at the manufacturer required concentrations.
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
Food storage: food storage containers identified
Inspector’s notes
A bulk bag of sugar was observed to be open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation: Food handler cards for staff were unavailable upon request. [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
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,435.00.Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 properly labeled and honestly presented
Inspector’s notes
Facility has bags of bread and pastries for sale without proper 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The two door upright cooler in the back of house area is in disrepair. Internal ambient temprature of the unit measured at 90F. No food items were observed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Ensure to maintain equipment in good repair. Per Uriel, they will contact a technician to repair.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The soap dispenser at the back of house handwash station was empty. Note: There is another handwash station on the other side of the wall. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Facility ordered the wrong refills. Refills are able to be used a pump dispensers.
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, Apr 10, 2026 · Original Source