Routine Inspection
Apr 1, 2026
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Single-use paper towels are not stored inside dispenser at the handwash sink located at the pizza station. [CA] Single-use paper towels for handwash sink shall be stored inside of dispenser to protect from contamination. [COS] Employee placed paper towels into dispenser.
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
Hot and cold water available
Inspector’s notes
Handwash sinks located at the pizza station is equipped with a mixing valve where the water temperature is not readily adjustable and has a water temperature measured at 120F. [CA] Handwash sinks where the water temeprature is not readily adjustable shall have a maximum water temperature measured between 100F to 108F. [COS] Employee adjusted the water temperature for each sink to ensure the maximum temperature is below 108F.
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 cooling methods
Inspector’s notes
Cooked cut potatoes were not properly cooled before being held in the preparation refrigeration located at the pizza station. The potatoes were measured at 54F and fully covered. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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, Apr 1, 2026 · Original Source