Routine Inspection
Jun 4, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the 2-door upright cooler, measured cheese at 58F. Per employee, cheese was moved into the upright cooler less than 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cheese was relocated to the walk-in cooler to facilitate rapid cooling.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Measured the ambient temperature inside the 2-door upright cooler at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired. 2) Observed counters under the cook line are lined with cardboard. Parts of the cardboard are soiled. [CA] Discontinue the use of cardboard boxes to line shelves. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed excessive accumulation of grease on the ventilation hood over cook line. [CA] Ventilation hood filters shall be maintained clean and in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed several gaps in the ceiling due to misaligned or missing panels, including over the soda machine in the front, the area nearby janitorial sink, and in the back storage area. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed storage of unused equipment in the facility, including broken ice machine. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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
Hot and cold water available
Inspector’s notes
In the restroom, measured the maximum water temperature of the handwash sink at 75F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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, Jun 4, 2026 · Original Source