Routine Inspection
Sep 9, 2026
7 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed bag of broccoli on drain board for clean dishes of 2-compartment sink and container of cheddar cheese on top of clean dish rack. [CA] All food shall be separated and protected from possible contamination.
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
At time of inspection, one open kitchen window is missing screen. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin. [COS] Window screen was replaced.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
At time of inspection, floor in kitchen and bathrooms are missing coving. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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 sliced cheese in a container on a clean dish rack. Temperature ranged from 49-65 degrees Fahrenheit. Per food employee, sliced cheese was taken out less than 4 hours before temperature was taken. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Slice cheese was returned to 2-door upright cooler to cool to 41 degrees Fahrenheit.
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 dead cockroach in monitoring trap and 8 flies in food facility. No sign of live cockroaches elsewhere. Reviewed most recent pest control report. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At time of inspection, food preparation sink is directly plumbed. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
At time of inspection, kitchen windows were opened to reduce temperature in kitchen and a portable air conditioning unit was placed in the dry storage area. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
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 record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source