Routine Inspection
Sep 14, 2026
9 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Boxed and bottled food stored directly on the floor in walk in fridge and in the kitchen. [CA] Store all food on surfaces at least 6 inches above the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Black, mold like substance inside the ice dispenser at soda machine. [CA] remove and maintain cleanliness of ice dispener at the soda machine.
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
Thermometers provided, accurate
Inspector’s notes
Thermometers were not present in any refridgeration units at the time of inspection. [CA] Ensure there are thermometers present in all hot or cold holding units separate from the thermometers that are part of the unit's display.
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
Personal items for employees are being stored inside the walk in fridge near food for sale. [CA] Ensure that personal items are being stored separate and contained from foods being sold at facility.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee behind counter not switching gloves between handling register duties and serving food. [CA] Employees must switch gloves between all task changes to ensure a new, clean pair is on at the start of every new task.
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 hot and cold holding temperatures
Inspector’s notes
The mini fridge behind the counter was out of temp and measured to be 51F. The fridge contains milk and whipped cream. Per PIC, fridge was stocked around 12pm. [CA] Ensure all cold holding units are at 41F or below to control microbial growth on potentially hazardous foods. [COS] PIC moved milk and whipped cream from the mini fridge to the walk in to cool down to 41F within cooling limits.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The floor sink for the soda machine does not have a sufficient air gap. [CA] Ensure the floor sink has at least a 1 inch gap to prevent any backflow.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handsink near the 3 comp sink had a bottle of bleach inside. This same handsink was not supplied with paper towels or hand soap. [CA] Keep handsink clean and clear of debris to allow access at all times. [CA] Ensure each handwash station is stocked with single use paper towels and hand soap.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized tanks near 3 comp sink are not securely fastened with chains. [CA] Move chains lower on the pressurized tanks to ensure they are properly secured.
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, Sep 14, 2026 · Original Source