Routine Inspection
Sep 9, 2026
3 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. One large fly observed in the facility. No direct contamination observed. 2. Ants observed at 3 comp sink. [CA]: Eliminate evidence of fly and ants in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of 2 door reach in measured at 46F. [CA]: Cooling units shall be able to cold hold PHFs at 41F (up to 45F for pasteurized milk and pasteurized milk products in original SEALED containers) at all times. Discontinue use of unit for PHFs until it is properly working.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the 2 door reach in, multiple Potentially Hazardous Food measured between 46F - 55F. Ambient temperature of unit measured at 46F. Temperature log for the unit states it was measured at 46F at 6:45 am today. [CA]: Potentially Hazardous Food (PHF) shall be cold held at 41F or below at all times (up to 45F for pasteurized milk and pasteurized milk products in original SEALED containers). [COS/SA]: Potentially Hazardous Food that measured above 41F for more than 4 hours were voluntarily discarded. PHFs that measured above 41F for less than 4 hours were relocated to functioning chest coolers to cool down.
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, Sep 9, 2026 · Original Source