Routine Inspection
Jun 15, 2026
10 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The two door prep cooler and the three door kegerator are pooling water. [CA] Maintain equipment in good repair. Repair, replace, service, or remove the equipment.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom lacks a permanently installed toilet tissue dispenser. Toilet tissue was stored above a movable toilet tissue holder. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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
Hot and cold water available
Inspector’s notes
Water at the restroom handwash station measured at 117F. The faucet is not readily adjustable. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°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.
More about water, plumbing, or sewage problemsOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Rodent droppings were found near a small hole in the wall by the ice machine downstairs. 2. A dead cockroach was found in the downstairs room with the ice machine. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floor of the espresso bar has an accumulation of food debris and grime behind and under equipment. [CA] Clean the espresso bar floor. Maintain the floors, walls, and ceilings of the facility clean and in good repair.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Second Repeat Violation: The handwash station at the espresso bar lacks a wall mounted dispenser. A pump bottle of soap was available. 2. The handwash station at the restroom had the wall mounted dispenser empty. A pump bottle of soap was available. [CA] Provide handwashing cleanser in a wall mounted dispenser at handwash stations 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.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Vegetable quiches were found in a bakery display case and measured at 70F at 10:20 am. Per PIC, they were delivered at 7 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Provided education on heat treated vegetables and eggs being a Potentially Hazardous Food that requires temperature or time control. PIC agreed to place quiche on time and discard by 11 am.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
One of the food handler cards were expired. [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 wording
Food properly labeled and honestly presented
Inspector’s notes
Second Repeat Violation: At the self service refrigerator by the checkout station there are yogurt parfaits that are made in the facility that are 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks drain plugs to fill the basin of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 15, 2026 · Original Source