Routine Inspection
Dec 1, 2025
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In a bulk flour bin: observed scoop was stored with the handle embedded in the flour. [CA] Store scoops so that handles are not in contact with food.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the frontmost handsink: observed the faucet was extremely loose. [CA] Repair the faucet and maintain in good condition.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee personal items (plate of food, water bottles) were stored on a shelf directly above containers of coffee mix. [CA] Store personal items below and away from food to reduce risk of cross-contamination.
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
A metal probe thermometer was not available upon request. [CA] Ensure a metal probe thermometer is readily available at all times.
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
In the prep unit: 1) In the reach-down section: measured internal temperature of turkey breast and sliced cheese to be 43-45F, and pooled eggs to be 53F. Operator stated some foods had been held in this unit for over 4 hours or overnight, and that the door had been opened constantly for prep since 7am today (more than 5 hours prior). 2) In the prep inserts: measured internal temperature of sliced ham, cheese, and sliced tomatoes to be 43 - 45F. PIC stated foods had been held inside the units for 20 minutes and had been stored in another refrigerator previously. Note: the ambient temperature of the unit measured 47F after a metal probe thermometer had been left inside for 30 minutes with the door closed. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods that had been held in the unit for more than 4 hours were discarded (see VCD form). Operator reduced the temperature of the unit.
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 a hose was draped across the rear kitchen handsink, partially obstructing access. [CA] Do not place items in front of handsinks. Handsinks must be made accessible so that handwashing is not only possible, but likely.
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, Dec 1, 2025 · Original Source