Routine Inspection
Jul 10, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 10, 2026 · Original Source
Santa Clara County, CA
309 Vineyard Town Center Wy
Last inspected Jul 10, 2026 · View Map ↗ · Compare ↗
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Routine Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 10, 2026 · Original Source
Follow-Up Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2025 · Original Source
Routine Inspection
The health department recorded a closure at this inspection.
5 recorded violations
Floor, walls, ceilings: built,maintained, clean
Observed cove base tile to be missing. [CA] Replace missing tile and maintain flooring in good condition.
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 problemsFood storage: food storage containers identified
Observed several bowls of open food. Observed open packages of food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProper reheating procedures for hot holding
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 temperatureProper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone (pasta salad 44F-45F). PIC stated the pasta salad was in the unit since last night. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or aboev. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded pasta salad.
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 temperatureNo rodents, insects, birds, or animals
Observed a dead mouse and dead cockroaches on a glue trap underneath the water heater. Observed mouse droppings throughout the facility including on meat slicer, on bread ledge and on floor. [CA] Eliminate pests from facility. Discard trap with dead mouse and cockroaches. Clean and sanitize floors and surfaces with mouse droppings. Seal and minimize gaps and holes in ceiling and walls. Work with professional pest control to eliminate pests. Set a minimum of 15 traps in facility and leave the traps in place.
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 record from Santa Clara County Department of Environmental Health, Jul 18, 2025 · Original Source
Routine Inspection
2 recorded violations
Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located in the warmer unit (soup 98F). Per PIC, the warmer was reheating the bags of soup too quickly and burning the bags so she turned it down to low. The warmer is also used for hot holding open soup. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the soup. MINOR: Observed PHFs in the display cooler and in the food prep unit that measured in the temperature danger zone. [CA] Ensure PHFs measure at 41F or less BEFORE being put into food prep cold hold units. Adjust display cooler to hold food at 41F or less.
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 temperatureHot and cold water available
Hot water at 2 comp warewash sink measured at 102F. [CA] Facility must provide hot water at a minimum of 120F.
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 record from Santa Clara County Department of Environmental Health, Oct 22, 2024 · Original Source