Routine Inspection
Jan 12, 2026
6 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three-compartment sink measured at 105F. [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.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility is preparing Vietnamese yogurt without the required licensing/permit from California Department of Food and Agriculture (CDFA). [CA] Obtain proper licensing from CDFA in order to continue the preparation of any milk and dairy products. Contact Milk and Dairy Food Safety Branch of CDFA for assistance in obtaining the correct license and permit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal belongings (cellphones, jackets, beverage cups, food, etc.) store in and around areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food.
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
Proper cooling methods
Inspector’s notes
Observed containers of PHF items cooling kept tightly covered inside food preparation refrigerator. Item measured at 135F and had just reached cooling temperature. [CA] 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. [COS] Item was uncovered and relocated into the walk-in refrigerator to expedite 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
No rodents, insects, birds, or animals
Inspector’s notes
Observed one dead rodent on the floor in the corner in the small space between the wall and the oven across from the janitorial room. Per manager, facility is serviced monthly by licensed pest control service. Pest control reports were provided for review. No contamination of food or food contact surfaces observed. No other signs of vermin activity observed. [CA] Clean and sanitize area. [COS] Rodent was removed and area sanitized.
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
Food separated and protected
Inspector’s notes
Observed tray of vegetables maintained on top of trash can at the food preparation sink. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. [COS] Tray was removed upon this Division entering into kitchen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jan 12, 2026 · Original Source