Routine Inspection
Jun 2, 2026
4 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 1 dead adult german cockroach and 1 dead adult turkestan cockroach on the floor below the three compartment sink. No other evidence of cockroach activity was observed at this time. [CA] Clean and sanitize area of dead cockroaches. [COS] A food worker removed supplies from below the three compartment sink and cleaned and sanitized the affected areas. *Note: It was discussed that pest control services are conducted for rodents and vermin twice monthly by Polaris pest control. The most recent pest control services were reviewed with service dates conducted on 5/27 and 5/13. No evidence of activity was noted on reports.
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
The maximum water temperature at the preparation sink and three compartment warewashing sink measured at a peak of 106F, fluctuating between 103F - 106F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. *Note: Handwashing sink adjacent to coffee station measured at a maximum of 108F. A technician was scheduled at the time of inspection to evaluate the water heater at 1:30PM on this date.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the quarry base coving tiles to be damaged/cracked along the wall below the dish machine. [CA] Repair holes/damages in structure and maintain in good repair to prevent pest harborage.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed multiple PHF overstacked in the cold top preparation cooler across from the cooks line: - Turkey between 51F at the top of the insert and 39F at the lowest point - Multiple sliced cheeses between 52F at the top of the inserts and 38F at the lowest points [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The PIC voluntarily discard all portions measured above 41F. See VC&D form
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, Jun 2, 2026 · Original Source