Routine Inspection
Jul 16, 2025
3 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed several fruit flies in the facility. Observed back door was propped open. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Keep doors into the facility closed to prevent an entrance for vermin.
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
In the kitchen area, in the insert prep top of the 3 door prep unit, measured potentially hazardous foods between 45F and 58F including shredded cheese, sliced tomatoes, diced tomatoes, pesto, cheese curds, mushroom aioli, and cooked mushrooms. Per operator, potentially hazardous food items stored from 11:00am. Observed food items stored in secondary containers preventing direct contact with cold air from refrigeration. In the kitchen area, at the steam table, measured gravy and cooked rice stored between 120F and 128F. Per operator, gravy and cooked rice stored from 11:00am. Observed food items stored in secondary containers preventing direct contact with steam/hot water in the steam table. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Discontinue use of secondary containers when storing potentially hazardous foods in the insert prep top of the prep unit, and in the steam table. [SA] Operator to serve potentially hazardous food items listed above until 3:00pm, for a total of 4 hours from when removed from temperature control or discard.
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
In the back prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Nearby handwash station in the kitchen area was fully stocked with hand soap and paper towels. In the prep room, observed paper towels stored on shelf above the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels within their respective dispensers.
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, Jul 16, 2025 · Original Source