Routine Inspection
Aug 21, 2026
5 recorded violations
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged foods at the front service counter without all the required labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured one tray of artichoke pastry and pesto mozzarella at 70F and 81F respectively in the front hot holding display unit. The PIC stated the foods were placed in the unit approximately 2.5 hours prior. 2. Multiple vegetable and meat pastries out at front display outside of temperature control. The PIC stated the pastries were cooked and placed out approximately 2.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] The above items were put on time control and shall be discarded within 1.5 hours. *Note: The hot holding unit was set to 165F. TPHC was observed on file. Determine whether PHF will be held under temperature control to hold at a minimum 135F or above while hot holding, or under time control.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Measured sanitizer concentration above 200 ppm chlorine in the three compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds when using chlorine. [COS] Sanitizer solution diluted to 100 ppm chlorine.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed paper towels in both restrooms stored outside of sanitary dispensers. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed waste water line of espresso machine set inside the floor sink below. [CA] Maintain an air gap of at least 1 inch or twice the diameter of the piping above the rim of the floor sink.
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 record from Santa Clara County Department of Environmental Health, Aug 21, 2026 · Original Source