Routine Inspection
Jul 28, 2025
6 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a non-rigid drain line from the ice machine is installed extending into the floor sink. [CA] Ensure drain line from the ice machine is connected to a rigid pipe installed with a 1" air gap between the floor sink and the bottom of the pipe.
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
On the counter-top, measured a container of milk at 48F. Per operator, milk stored on the counter-top for about 15 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved container of milk back into refrigeration to facilitate proper holding temperatures.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Unable to effectively read quaternary ammonium sanitizer concentration from the sanitizer dispenser at the 3 compartment sink due to dispensing with hot water at 148F. [CA] Ensure quaternary ammonium sanitizer is dispensed using the manufacturers' instructions with warm water. Provide a dispensing line with warm water for quaternary ammonium sanitizer and maintain sanitizer between 200 PPM and 400 PPM. Sanitizer test strips shall be able to obtain a clear reading for sanitizer concentrations.
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
Time as a public health control; procedures & records
Inspector’s notes
At the front counter, measured various pastries with cream, cheese, ham, and cream cheese between 68F and 72F. Per operator, pastries delivered to the facility at 12:30pm and are to be served by 4:00pm or discard. No time labeling or time logging was noted during time of inspection. [CA] Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control, and served within 4 hours or discard. [SA] Operator to discard potentially hazardous foods by 4:00pm, with 4 hours from when removed from temperature control. Pastries shall be time marked/time logged from the location where prepared, and served within 4 hours from when removed from temperature control. Complete a TPHC (time as a public health) form and submit to district inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the front counter, observed missing gaskets for the display refrigerator installed. Refrigeration has multiple air gaps in the refrigeration display counter.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed two detached floor tiles at the coffee prep area. Observed gaps/crevices between tiles at the coffee prep area. [CA] Ensure flooring is properly installed and repaired.
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, Jul 28, 2025 · Original Source