ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Apr 11, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
empty paper towel dispenser to front counter handsink
[CA]refill empty dispensers
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
type II hood for convection ovens not working. owner stated that all baking of pastries is done at different location
[CA]maintain ventilation hood in good repair
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.
Official record from Santa Clara County Department of Environmental Health, Apr 11, 2025 · Original Source
Routine Inspection
Dec 19, 2024
Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not available upon request.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Mold like substance accumulation inside the ice machine.
[CA] Clean and sanitize routinely to prevent contamination.
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.
chocolate cups stored in crates directly on the walk in refrigerator floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PHFs (cheese, turkey slices, ham) held inside the prep refrigerator were measured at improper holding temperatures (between 43F and 46F).
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Wet soiled wiping cloths are left on front counter.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.