Follow-Up Inspection
Sep 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2026 · Original Source
Santa Clara County, CA
Mohi Farms, Inc
90 E 3rd St # 50
Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Sep 10, 2026
Conditional Pass
2 recorded violations
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed containers of raw butter being offered for sale without the required warning label. [CA] Raw milk and raw milk products must bear have a warning label that complies with 17 CCR 11380. Raw Milk and raw milk products shall bear the following warning on the principal display panel or panels of the label: WARNING Raw (unpasturized) milk and raw milk dairy products may contain disease-causing micro-organisms. Persons at highest risk of disease from these organisms include newborns and infants; the elderly; pregnant women; those taking corticosteroids, antibiotics or antacids; and those having chronic illnesses or other conditions that weaken their immunity. (b) The warning shall appear within a heavy borderline in a color sharply contrasting to that of the background. The signal word “WARNING” shall appear in capital letters of ten point type or greater. The remaining text of the warning shall be printed in capital letters of six point type or greater. All characters in the warning message shall be in a sans serif type style. (c) For purposes of this section, the following definitions shall apply: (1) “[R]aw” means unpasteurized; (2) “[R]aw milk product” means any food which contains raw milk, and shall include, but not be limited to, cheese (except when ripened or cured at least 60 days pursuant to sections 37975 and 38001 of the Food and Agricultural Code), cream, butter and kefir. (d) Raw milk or raw milk products packaged in recyclable glass containers which are sold only at the location where the raw milk or raw milk product is produced (including containers which are delivered directly from the point of production to a retail customer by agents or employees of the production facility), and which have a principal display panel only on the container cap, may instead have attached to the container a tag containing the warning message set forth in subsection (a), provided that the tag will stay attached to the container and remain readable under customary conditions of storage and transportation, excluding intentional removal after purchase by, or delivery to, the retail customer. The tag shall be attached in a conspicuous location on the container. The warning message portion of the tag shall be subject to all other requirements of this section. The tag may, to the extent authorized by law, contain any other information desired by the production facility. For purposes of this subsection, a “tag” can be of any shape, material, and design, so long as the warning message is conspicuous and easily readable. (e) Any raw milk or raw milk product which does not bear a label meeting the requirements of this section is misbranded. (f) This section does not apply to raw milk and raw milk products produced and packaged before February 21, 1991. [COS] Containers of raw butter were impounded until proper label could be provided.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food above required cold holding temperatures in pizza prep cooler (sliced tomatoes at 55°F, cooked squash 55-59°F, cooked beets 56°F, burrata cheese 44°F). Per PIC, PHF items were placed in prep cooler at 10-11:00 AM, more than 4 hours before inspection. [CA] PHF must be held at 41°F or below. [COS] PHF items were voluntarily condemned and discarded.
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, Sep 10, 2026 · Original Source
Follow-Up Inspection
Jul 31, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 31, 2026 · Original Source
Routine Inspection
Jul 30, 2026
Conditional Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods located in the food prep cold hold unit adjacent to the pizza oven to measure in the temperature danger zone (cooked beets 52F-54F) and in the display case (quiche 73F). Per PIC, the beets were placed into the unit from the walk-in cooler at approximately 8:15am and the quiche in the display case at 7:30am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary to properly cold hold at 41F or below. [SA/COS] PIC time-marked the cooked beets to be used within 4 hours (discard at 12:15pm). PIC voluntarily discarded the quiche at 11:30am.
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 temperatureminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed gnats in bar area and kitchen warewash area. [CA] Eliminate vermin from facility; recommend working with professional pest control.
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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No soap at bar handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] Employee refilled soap dispenser during time of inspection .
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed open cup of orange juice on lid of ice bin in the bar area. [CA] Keep employee beverages covered and stored away from food prep and food storage 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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed broken glass on mats where wine and water glasses are stored. [CA] Remove/clean broken glass and keep areas free of physical contaminants.
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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water in bar warewash machine measured at 154F for the final rinse cycle. [CA] Ensure hot water measures at a minimum of 160F for mechanical warewash machines.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed brown staining on ceiling and walls above pizza ovens and dust on the fan. [CA] Clean fan, replace or paint ceiling panels white and monitor for ventilation issues. If equipment is having ventilation issues, facility must relocate pizza oven to under a Type 1 hood.
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.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 30, 2026 · Original Source
Routine Inspection
Sep 17, 2025
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed new dishwasher in kitchen and facility has not submitted to Plan Check. [CA] Ensure new equipment is submitted to Plan Check and approved; facility must submit by 9/25/2025.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observe large puddle of water under dishwasher machine. Per PIC, the discharge pipe isn't directing all the wastewater into the floor sink. [CA] Adjust discharge pipes so that all liquid waste dispenses into the floor sink.
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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No soap at the bar handwash station. [CA] Ensure all handwash stations are supplied with soap and paper towels at all times. [COS] PIC provided soap during inspection.
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 record from Santa Clara County Department of Environmental Health, Sep 17, 2025 · Original Source