Routine Inspection
Jun 17, 2025
9 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. At the small coffee service station, on the counter-top, measured a can of whipped cream stored at 74F. Per operator, can of whipped cream was stored on the counter-top for 30 minutes. 2. At the large service station, in the sliding 2 door undercounter refrigerator, measured cheesecake, soymilk, half and half, whipped cream cheese, whipped cream, and whole milk between 49F and 55F. Per operator, potentially hazardous foods stored in the sliding 2 door undercounter refrigerator from the previous day. Measured ambient air temperature of sliding 2 door undercounter refrigerator at 50F. 3. At the large service station, in an ice bath, measured soy milk, almond milk, and oat milk between 60F and 65F. Per operator, potentially hazardous foods removed from refrigeration at and stored in the ice bath at 7:00am. 4. At the large service station, in the 2 door prep unit, stored in double stacked containers, measured whipped cream cheese between 42F and 46F, and hard boiled eggs at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved can of whipped cream to nearby refrigeration to facilitate proper holding temperatures. Operator removed double stacked containers and stored cream cheese and hard boiled eggs into single containers in the 2 door prep unit. Operator VC&D soymilk, half and half, whipped cream cheese, whipped cream, cheesecake, whole milk, oat milk, soy milk, and almond milk due to time and temperature abuse.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the small coffee service station and large service station, observed wooden flooring installed with holes in the flooring. Observed a water leak seeping through wooden flooring into the basement and water damage markings on the underside of wooden flooring below the large service station. [CA] Ensure an approved flooring is installed in the facility food prep areas. Food prep areas shall be approved, smooth, durable, and easily cleanable flooring. At the staircase heading into the basement storage, observed crevices and openings in the side walls of the staircase. [CA] Ensure all cracks, crevices, and gaps are sealed to prevent harborage of vermin. Observed food debris including coffee beans and refuse on the floors of the service stations. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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
Food separated and protected
Inspector’s notes
In the basement storage, observed coffee beans stored directly underneath wastewater drain pipes. [CA] Ensure food is stored in areas away from wastewater drain pipes to prevent possible contamination of food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At both service lines, at the handwash stations, observed paper towels stored on the counter-top. [CA] Ensure paper towels are provided from a wall-mounted dispenser to allow for proper handwashing.
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
Sewage and wastewater properly disposed
Inspector’s notes
Observed water leaking from the ceiling into the basement area below the large service station. Observed coffee beams stored nearby, but no direct contamination occurring. [CA] Ensure all wastewater is properly disposed and leak in ceiling is repaired to prevent possible contamination of food.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the large service station, measured ambient air temperature of sliding 2 door undercounter refrigerator at 50F. [CA] Ensure all refrigeration is able to maintain potentially hazardous foods at 41F and below.
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
Food contact surfaces clean, sanitized
Inspector’s notes
In the warewash area, at the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is provided at 100 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed dried rodent droppings in the basement storage area. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed excess clutter stored in the basement storage. [CA] Ensure basement storage is de-cluttered to prevent harborage of vermin.
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 record from Santa Clara County Department of Environmental Health, Jun 17, 2025 · Original Source