Routine Inspection
Jul 29, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured ham & cheese croissant holding at 74F in display case for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured sliced cheese holding at 45F in 2 door cold top at back prep line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found clutter near water heater, unable to walk through area. [CA] Reorganize area around water heater, a walk way shall be easily accessible at all times.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Found several crates used to elevate food items off floor near front service and back prep area. [CA] Discontinue using crates, use approved shelving.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found only dish soap provided at 2-compartment sink in prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Previous food safety certifcate (FSC) had expired. [CA] Renew FSC.
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 record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source