Routine Inspection
Aug 10, 2026
9 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed some drawer refrigeration units are slightly misaligned and are difficult to properly close. [CA] Equipment shall be maintained in good 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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed back door to the outside was propped open during inspection. [CA] The back door shall be closed to prevent pest entrance. 2) Observed several holes in the wall throughout the facility, including nearby the preparation sink at the cook line. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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
Thermometers provided, accurate
Inspector’s notes
Observed refrigeration unit at the cook line lacks thermometer for monitoring ambient temperature. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing Potentially Hazardous Foods.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured cheese in the drawer refrigeration from 42-46F. Per PIC, cheese was relocated from walk-in cooler less than 3 hours prior to temperature measurement. Observed the drawer is in disrepair and does not fully close. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee cracking raw shelled eggs for cooking, then handling ready-to-eat breads without an intermediate handwashing step or changing out gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employee to properly wash hands following contamination of raw egg.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed two dead cockroaches in a sticky trap nearby the soda kegs. No live activity or active contamination of food observed during inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. NOTE: PIC stated that facility receives monthly pest control services. Reviewed last pest control report from 4/26/2026. Report did not note activity level. Most recent pest control report is unavailable for review.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease and food debris buildup on the sides of cooking equipment, cabinets, preparation counters and ventilation hood. [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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed active leak from the drainpipes underneath the 3-compartment sink. Observed pool of standing water has accumulated. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair. [COS] PIC repaired the leak during inspection.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed clean blenders and equipment stored directly adjacent to the handwash station. [CA] Equipment shall be stored in sanitary condition away from potential sources of 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 record from Santa Clara County Department of Environmental Health, Aug 10, 2026 · Original Source