Routine Inspection
Apr 14, 2026
8 recorded violations
Official wording
Food separated and protected
Inspector’s notes
*REPEAT VIOLATION* In the 3 door reach in, raw shell eggs were stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
1. In the unused ice machine, 3 dead cockroaches observed. 2. At the back prep area where unused equipment are stored, 4-5 dried and old rodent droppings observed. No signs of active vermin activity after thorough inspection of facility. PIC stated pest control services occur approximately every 2-3 months. No pest control report provided. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of vermin in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and 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 wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* In the prep line cooler next to display case, milk measured at 50F, pooled eggs measured at 59F, and raw shell eggs measured at 58F. Per PIC, all food were placed in the unit approximately less than 3 hours prior to measurement. Ambient temperature of unit measured at 60F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: All PHFs were relocated to another functioning prep line cooler and 2 door reach in.
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
Wiping cloths: properly used, stored
Inspector’s notes
*REPEAT VIOLATION* Soiled wet wiping cloth stored on rear prep table without being placed back into the sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 storage: food storage containers identified
Inspector’s notes
Open bags of food stored at back prep area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the 2 comp sink, Chlorine sanitizer measured at 50 ppm. No active ware-washing. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Specialist instructed PIC to add more Chlorine to reach 100 ppm concentration.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line cooler's ambient temperature measured at 60F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of equipment for PHFs until it is properly working. Repair/assess/adjust unit as needed.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION* 1. Personal cell phone and ipad stored on prep table at back prep area. No active food preparation observed. 2. Personal unsecured drinks stored on food prep counters and in prep line cooler. No contamination observed. 3. Medications stored within prep line cooler next to display case. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces. *REPEAT VIOLATION* 2. Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.
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, Apr 14, 2026 · Original Source