Routine Inspection
Aug 25, 2026
5 recorded violations
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Facility is prepackaging a cilantro mayo for sale and is missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
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 problemsOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies were present in the back of house near the prep sink. [CA] Keep the facility free of animals, pests, and 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
Grilled onions were found stored in a sealed container on the bottom shelf of a prep table and measured at 105F at around 2:30. Per cook, they are to be mixed into the shredded chicken they were working on and were cooked around 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC had the grilled onions moved to a sheet tray and placed into the walk in cooler to rapidly chill to 70F.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility is reusing single use containers (vinegar bottles and mayo containers) to hold prepared cilantro mayonnaise. [CA] Food containers intended for single use shall not be reused.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Second Repeat Violation: Facility lacks a Food Safety Certificate upon request. [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. Some of the staff lack food handler cards upon request. [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 record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source