Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain pipe from the espresso machine drains into the hand sink.
[CA] Liquid waste must drain into a floor sink or other approved type of receptor.
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.
Measure raw cut beef and raw ground beef between 47F and 49F held in the 1 door cooler. Ambient in the cooler measured at 47F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs were vc&d by operator. Remaining PHFs in temp moved to a different refrigerator.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
A part of the cooking equipment stored outside the hood.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Dry storage room has carpet flooring that is not easily cleanable.
[CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unused equipment stored in the dry storage room.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Inside the walk in cooler: Raw chicken stored directly above ready to eat food.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source
Routine Inspection
Jan 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Routine Inspection
Aug 11, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured raw shelled eggs held inside prep at 62F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC elected to discard PHf in refuse bin.
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.
Demonstration of knowledge; food safety certification
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.
Official record from Santa Clara County Department of Environmental Health, Aug 11, 2025 · Original Source
Follow-Up Inspection
Jan 31, 2025
Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed some equipment not in use, such as ice cream maker and unused ice machine
[CA] - The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Observed new equipment within facility, such as an Autochlor under counter dishwasher (with no drainboards), ice machine, two mixers, philo dough maker and convection oven. The right walk in cooler was converted into a ice cream prep room with a handwash sink, 3-comp sink and ice cream machine.
[CA] Submit plans to this department for the addition and removal of equipment for approval. Owner states they wish to obtain ice cream manufacturing license, contact California Department of Food and Agriculture to obtain a Frozen Milk Products license prior to making any ice cream.
Per our records, the water heater is a 9kW (combined). Unable to verify as a shelf was built in front of the water heater and it is inaccessible. Facility may need to upgrade their water heater to be sufficient for this facility.
Facility utilizes reusable plates and recently installed an undercounter water heater, 3-comp sink and handwash sink.
SUBMIT PLANS FOR THE APPROVAL OF THE ABOVE EQUIPMENT NO LATER THAN 3/31/2025. Project shall be completed no later than 6/30/2025.
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
One light fixture is inoperable in the kitchen. Four out of the five lights under the hood are inoperable
[CA] - Replace inoperable light fixtures. Facility shall have adequate lighting
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a wooden stand for the small mixer
[CA] - Do not use unfinished wood in food facility. Replace with easily cleanable, smooth, nonabsorbent stand. Recommend stainless steel
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.
Flies observed in sink in walk in cooler
[CA] - Eliminate flies from facility. recommend using drain cleaner to clean.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 31, 2025 · Original Source
Routine Inspection
Jan 29, 2025
Conditional Pass
19 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured zero chlorine sanitizer inside the mechanical dishwasher
[CA] - Ensure mechanical dishwasher provides 50ppm chlorine sanitizer
[SA] - Use the 3-compartment sink for sanitizing.
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 cutting board for slicing bread immediately next to POS (point of sale), no protection or sneeze guard provided.
[CA] - All food shall be separated and protected from possible contamination.
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
One light fixture is inoperable in the kitchen. Four out of the five lights under the hood are inoperable
[CA] - Replace inoperable light fixtures. Facility shall have adequate lighting
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.
1. Found cooked tomatoes on the stove measuring 68F. Per owner it was cooked this morning and is held at room temperature then reheated when ordered.
[CA] - Maintain hot potentially hazardous foods at 135F or above
[COS] - Tomatoes reheated to 165F. Recommend obtaining a soup warmer to hold hot tomatoes. Also OK to maintain hot on the stove.
2. Found a container of yogurt on the counter measuring 55F. Cheese in the refrigerator inserts measured at 44F and appeared to be overfilled.
[CA] - Maintain cold potentually hazardous foods at 41F or below
[COS] - Yogurt was placed back in the refrigeration unit. Do not overfill the inserts.
3. At the cafe area, observed baked bread with feta or meat filling stored at room temperature, measured at 85F.
[CA] - Maintain hot potentially hazardous foods at 135F or above OR cool and maintain at 41F or below.
[COS] - Facility shall sell all breads no later than 6pm and discard any leftovers.
Facility also has option to utilize TIME AS A PUBLIC HEALTH CONTROL: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
Template for procedures provided.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed non-commerically rated food equipment, such as coffee grinderes.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Test strips not available to check sanitizer
[CA] - Provide appropriate test strips to check sanitizer levels.
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 new equipment within facility, such as an Autochlor under counter dishwasher (with no drainboards), ice machine, a mixer and oven. Observed one handwash sink was removed from the cafe area. Also right walk in cooler was converted into a ice cream prep room with a handwash sink (no soap or paper towels), 3-comp sink (no hot water) and ice cream machine.
[CA] Submit plans to this department for the addition and removal of equipment for approval.
Per our records, the water heater is a 9kW (combined). Unable to verify as a shelf was built in front of the water heater and it is inaccessible. Facility may need to upgrade their water heater to be sufficient for this facility.
Facility utilizes reusable plates and recently installed an undercounter water heater.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit. New facility name is "NAHITA BAKERY" per owner they began operating one year ago with approval from the previous owner.
[CA] - Submit an application online within 48 hours. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty up to three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
The following handwashing facilities violations were observed:
No paper towels at sink by cafe area. No soap at sink by ice cream area. No paper towels at sink in kitchen area.
[CA] - All handwashing facilities shall be fully stocked with soap and paper towels at all times
[COS] - Soap and paper towels provided. Install dispenser at cafe area.
Facility removed the handwash sink by the cafe area and is now utilizing the prep sink for handwashing. Facility shall reinstall the handwash sink and use the prep sink for food preparation 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.
Hot water not available to the handwash sink by cookline or the 3-comp sink in ice cream room.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility, except handwash sinks are minimum 100°F. .
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.
Observed multiple fruit flies in the sink of the ice cream room
[CA] - ELiminate all flies from the facility.
Highly recommend an integrated pest control management plan.
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.
Found bulk bins missing labels
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility produces ice cream. Observed a room to manufacture ice cream within the right walk in cooler. Per owners, an employee from Cup N Cone came last Thursday to prepare ice cream. A call was attempted to contact this person, however he was unable to produce license.
[CA] Food must be from an approved source or properly documented. Food facility shall maintain a valid license from California Department of Food and Agriculture (Milk and Dairy Food Safety branch) to manufacture ice cream.
[COS] - Facility shall cease and desist preparing, selling or offering of ice cream prepared at this facility.
OK to purchase ice cream from an approved source.
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.
Observed food debris build up on the floors and floor sinks
[CA] - Clean all floors and floor drains regularly.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate it not available
[CA] - At least one person, owner or employee, shall maintain a valid food safety manager certificate. Keep certificate at facility available for review at all times.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Found utensils and food equipment stored on top of the grease interceptor.
[CA] - Do not store utensils or equipment on areas subject to contamination. Provide additional shelving.
2. Observed ice cream scoops stored in dipper well, however it was not on. Water measured at 63F and old food debris was inside.
[CA] - Keep the dipper well on at all times, water shall be maintained at 135F or above.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain line to ice machine does not have an air gap.
[CA] - Ice machine shall discharge liquid waste by means of indirect waste pipes into a floor sinkwith a minimum 1" air gap.
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.
Found food debris and accumulation on the exterior of the bulk food containers
[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.