Routine Inspection
Jun 9, 2026
7 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In drawer coolers, observed handles for utensils are stored in direct contact with foods. [CA] The scoop handle shall be stored in such a way that the handle does not come in direct contact with food 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
Food in good condition, safe, unadulterated
Inspector’s notes
Observed strand of hair inside container of sun-dried tomatoes at the front preparation unit. [CA] Food shall be protected from contamination and adulteration. [COS] Container of food was voluntarily condemned and discarded at the time of inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed accumulation of pink mold-like substance in the interior panel of the ice machine. No active contamination of food observed at time of inspection. [CA] Food contact surfaces shall be routinely cleaned and sanitized.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored directly on food preparation counters. Measured wiping cloths bucket at 0 ppm quaternary ammonia sanitizer. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed multiple drain and fruit flies in the food preparation area, particularly by the coffee station and by the bananas in the kitchen. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, flies, gnats, ants, and weevils.
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
Proper cooling methods
Inspector’s notes
In the under counter cooler, observed cooked tofu cooling while fully covered in plastic wrapping. In the walk-in cooler, observed beans cooling in a deep, plastic container. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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
Proper hot and cold holding temperatures
Inspector’s notes
At the cook line, measured pooled eggs at 48F. Per PIC, pooled eggs were removed from refrigeration unit less than 1 hour prior to temperature measurement. Observed pooled eggs is stored in container which is not making direct contact with ice bath. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] More ice was added into the ice bath to facilitate rapid cooling.
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, Jun 9, 2026 · Original Source