Routine Inspection
Sep 17, 2026
6 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee move refuse container and not wash his hands prior to handling shipment of inventory. Employee was changing his gloves regularly but was not washing his hands during inspection. [CA] Properly wash hands with soap, warm water, and dry hands using single-use paper towels when changing task and prior using gloves. [COS] Employee was told to properly wash his hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Observed unlabeled flour container with no sealed lid. [CA] Bulk food containers holding food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Bulk containers shall also have a tight fitting lid when in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Lack of cold water at handwash sink located behind the front counter. [CA] Hot and cold water shall be available for handwash sink.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed mops stored against the wall by the mop sink. [CA] Mops shall be placed in a position that allows air drying without soiling walls, equipment, and supplies. Observed personal item stored inside of food prep-sink. [CA] Store personal items away from food contact surfaces.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for manager is expired. [CA] Each food facility shall have at least one valid food safety certificate for manager available.
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
Veggie pizza measured at 125F in hot holding unit. Per employee. veggie pizza was placed inside hold holding unit for an hour. [CA] Hot holding of potentially hazardous foods shall be at 135F or above. [SA] PIC agreed to use time as a public health control procedures for veggie pizza and will discard if not used within the next 3 hours. Cut tomatoes measured at 57F in walk-in cooler. Per chef, cut tomatoes was returned to the walk-in cooler 5 minutes ago after use. [CA] Cold holding shall be held at 41F or below. [COS] Cut tomatoes were returned into walk-in cooler. Bottle of bleu cheese at the sald bar was measured at 47F. per employee the bottle was taken out 2 hours ago. [CA] Potentially hazardous foods shall be cold holding at 41F or below or at 135F or above. [COS] Employee discarded the bleu cheese into the warewash sink.
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 17, 2026 · Original Source