Routine Inspection
Aug 13, 2026
3 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
NO TIME AND DATE MARKINGS WERE NOTICED ON THE HALF AND HALF CREAMER AT ROOM TEMPERATURE. [CA] PROVIDE TIME AND DATE MARK.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
FOUND NO HOT WATER BEING DISPENSED AT THE HAND WASH SINK IN THE FRONT NEAR THE KITCHEN ENTRANCE. FOUND NO HOT WATER BEING DISPENSED AT THE HAND WASH SINK AT THE FRONT SERVICE AREA. [CA] ENSURE THAT HOT WATER AT 100F IS BEING DISPENSED AT ALL HAND WASH SINKS. NOTE: THE HOT WATER WAS RECOVERED AT THE HAND WASH SINK NEAR THE KITCHEN ENTRANCE. CONTINUE TO WORK ON REPAIRING THE HOT WATER AT THE HAND WASH SINK AT THE FRONT SERVICE AREA.
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
Proper hot and cold holding temperatures
Inspector’s notes
FOUND AN UNATTENDED CONTAINER WITH BUTTER AT 64F STORED ON THE FOOD PREPARATION COUNTER IN THE BAKING AREA. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D
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, Aug 13, 2026 · Original Source