Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not provided at time of inspection. [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.
Cheese and hot dogs in preparation unit measured 49F. Per PIC, they had been there for one hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Items removed to other refrigeration.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 23, 2026 · Original Source
Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Routine Inspection
Mar 16, 2026
Conditional Pass
8 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed scoop handle in contact with food in bulk storage container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not available at time of inspection. [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.
Raw shelled eggs on counter measured 69F. Did not observe any food preparation happening. Per PIC, they had been out for less than 2 hours when he originally made donuts. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed into reach in fridge to cool down.
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.
No sanitizer was provided on site. [CA] Ensure that sanitizer is provided on site at all times during operation. [COS] PIC went to the store to provide bleach for facility.
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.
Observed several bags of food stored on the floor in both the back and front preparation areas. [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.
Hot water at three compartment sink measured 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee wash hands in the wash compartment of the three compartment sink. [CA] Ensure that hands are properly washed with soap and water at handwash sink.
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.
Soap dispensers at both handwash sinks were not working. Unable to get soap to wash hands. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC went to the store and purchased soap dispensers.
Paper towels were not provided at handwash sink in back preparation area. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] PIC provided napkins.
Minor- Handwash sink in back prepration area was blocked by towels and boxes. [CA] Ensure that handwashing sink is clear and available for use 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.
Official record from Santa Clara County Department of Environmental Health, Mar 16, 2026 · Original Source
Follow-Up Inspection
Feb 27, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water heater has been repaired the previous day however and temperature setting on hot water heater meaured 140F however, hot water measured up to 106F and dropped down to 103F. [CA] Hot water must be supplied at a minimum 120F at all sinks except the handwash sinks (100F).
PIC will send a video of the hot water at 120F when it is repaired again using a probe thermometer. Video must be sent by 03/04/25 to prevent a charged follow up inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Santa Clara County Department of Environmental Health, Feb 27, 2025 · Original Source
Routine Inspection
Feb 26, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee belongings stored on preparation counter and food storage equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. 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.
Time as a public health control; procedures & records
Inspector’s notes
Written procedures were not available at time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy accumulation of debris/grease in ventilation hood. [CA] Ventilation hood filters shall be maintained clean and 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.
Hand wash soap was not available at both hand wash stations in facility. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [COS] PIC provided soap in dispensers.
Observed tea shaker in hand wash sink. [CA] Ensure that hand wash sink is kept clear at all times and used for hand washing only.
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.
Observed wiping cloths stored on preparation counters while not in use. [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.
Hot water measured 70F at handwash sink and three compartment sink. Per PIC, the hot water heater has been broken for two weeks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Facility is hereby closed for failure to supply hot water.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.