Routine Inspection
Sep 4, 2025
6 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed multiple open, uncovered flour bags stored in rolling containers. Containers were not fully covered with lid or missing lid. [CA] Ensure containers are fully covered when not in active use. Food shall be separated and protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the front kitchen area, observed active leak from the handwash sink and the dishwasher when water is running. [CA] Repair leaks. Plumbing fixtures shall be maintained in good repair.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grime or sticky substances on multiple refrigeration handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured multiple foods held out of temperature: 1) At the service line, measured multiple pastries including ham and cheese, mushroom danish, etc. at 72F. Per PIC, pastries were just baked and are regularly replaced within an hour. Pastries are sorted by a "first-in, first-out" method. 2) At the coffee station, measured oat milk and milk from 56-63F. Per PIC, milk was removed from refrigeration less than 1 hour prior to temperature measurement. 3) At the kitchen preparation counter next to the oven, measured pooled eggs, ham, and cheese at 47-63F. Observed items are not fully submerged or making direct contact with the ice bath. Per PIC, items have been out since opening (more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1) Per PIC, all pastries will be served or discarded within 4 hours of initial removal from temperature. Discussed TPHC procedures with PIC. 2) Milk was relocated to the under counter refrigeration for rapid cooling. Milk will be returned to refrigeration when not in active use. 3) Pooled eggs, ham, and cheese were voluntarily condemned and discarded. See VC&D form. Recommend to fully submerge foods in ice bath, and relocate away from the oven.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the handwash sink in the back is currently not functional. Per PIC, handwash sink is clogged and will be repaired within the next week. Nearby handwash station in the kitchen is available for use. [CA] Handwash stations shall be fully functional, stocked, and accessible 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
Proper cooling methods
Inspector’s notes
Observed deep pot of cooked mushroom mixture actively cooling in an ice bath in the preparation sink. The pot was fully covered with lid. [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 record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source