Routine Inspection
Feb 5, 2026
4 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, observed cardboard used to line windows. In the back storage area, observed tape used to cover gaps along the shelving brackets. In the same areas, observed cardboard used to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Gaps, cracks, and crevices shall be properly sealed. Discontinue use of cardboard within the facility to prevent possible harborage of vermin. Measured ambient air temperature of undercounter refrigerator at 51F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F and below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
At the 2 door prep unit, measured an over-stacked container of sliced cheese at 48F. At the front counter, in the undercounter refrigerator, measured milk at 49F, almond milk at 52F and soymilk at 52F. Per operator, potentially hazardous foods stored for an unknown period of time. Measured ambient air temperature of undercounter refrigerator at 51F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator discarded containers of milk, almond milk, and soymilk. Operator to provide repairs for undercounter refrigerator.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gaps, cracks and crevices in the wooden shelving installed in the back storage area. [CA] Ensure all gaps, cracks, and crevices are properly sealed to prevent harborage of 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 record from Santa Clara County Department of Environmental Health, Feb 5, 2026 · Original Source