Routine Inspection
Jul 1, 2026
2 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed in back of kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1 door cooler by drive through measured to have: -Cream at 55F -Green cream sauce at 61F -Ambient temperature of 59F MINOR: Cookline prep cold insert measured to have: -Green cream sauce at 48F -Sour cream at 47F -Shredded cheese at 46F -Fresh tomato salsa at 46F. One side of cooler observed to have fraying gasket and door will not close completely. No PHFs observed stored on that side of cooler. [CA] Keep PHFs at 41F and below for cold holding. [COS]Per operator creamer had been recently opened and placed in cooler; label on creamer stated creamer was opened 1.5 hour prior. Creamer was moved to a different cooler. Green cream sauce containers were recently filled per label on cooler about 2 hours prior and sauces were moved to different unit. Ice bath was added to cookline cold holding insert to keep foods at 41F and below.
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, Jul 1, 2026 · Original Source