Routine Inspection
Apr 20, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) 2 pizza ovens and grills observed to be outside. [CA] New cooking equipment shall be submitted to this facility's plan check. Submit at EHinfo.org under the plan check program tab. 2) Gasket for upright freezer observed to be starting to fray. [CA] Repair gasket.
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
Proper hot and cold holding temperatures
Inspector’s notes
2 door upright reach in cooler by back cookline measured to have: -Milk at 44F -Cottage cheese at 43F -Sliced cheese at 44F -Ambient temperature of 45F [CA] Maintain PHFs at 41F and below for cold holding.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1)Handwash sink missing soap and water at dispensing table and by front cookline by dishwashing area [CA] Provide handwash station fully stocked with liquid soap, warm water, and paper towels.
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, Apr 20, 2026 · Original Source