Routine Inspection
Apr 14, 2026
5 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
The surfaces of refrigerator doors, sides of coolers, and interior of the microwave have an accumulation of food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, linens: Proper storage and use
Inspector’s notes
Repeat Violation: Facility is using numerous old gelato containers to store foods. Note: Containers are sourced from a neighboring facility. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. Cooked beef measured at 55F. Per Eric, they had removed it from the cooler about an hour prior. 2. Cooked protein was measured at 95F in the small display cooler near the cookline. Per Won, he cooked it about an hour and half prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Beef was moved to the undercounter cooler to rapidly cool down. [COS] 2. Cooked protein was moved to the walk in cooler to rapidly cool.
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
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
No rodents, insects, birds, or animals
Inspector’s notes
A single dead cockroach was observed in the corner of the front service area. Note: REviewed the pest control report from two weeks prior that noted no cockroach activity observed. The structural notes on the report has been corrected as well. [CA] Clean and sanitize area of dead cockroaches.
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