Routine Inspection
Apr 17, 2026
5 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal items such as cellphones and keys stored on prep table at the back prep area. No active food preparation at the time. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Missing food handler training certificate for one employee. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* Clean coffee making equipment (cups and utensils) stored next to hand sink and coffee making is conducted next to front line hand sink but that does not have a splash guard. [CA]: Provide 6 inch splashguard or 24 inches of separation between hand sink and food/food contact surfaces.
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
Wiping cloths: properly used, stored
Inspector’s notes
*REPEAT VIOLATION* Soiled wet wiping cloth stored on prep top 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
Proper hot and cold holding temperatures
Inspector’s notes
In the 2 door reach in, raw shell eggs measured at 67F. PIC stated raw shell eggs were delivered approximately 3 hours prior to inspection and recently placed into the unit. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Ensure PHFs are relocated into cooling units immediately upon receiving delivery.
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 record from Santa Clara County Department of Environmental Health, Apr 17, 2026 · Original Source