More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Dec 11, 2025
Pass
5 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND THE AMMONIUM SANITIZER SOLUTION AT THE 3 COMPARTMENT SINK AT 400PPM. [CA] PROVIDE AT 200PPM.COS
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
FOUND DUST ON THE FAN COVERS IN THE EMPLOYEE'S RESTROOM. [CA] CLEAN THIS AREA MORE OFTEN.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A PURSE STORED IN A CABINET NEXT TO FOOD RELATED ITEMS. FOUND A CELL PHONE ON THE FOOD PREPARATION COUNTER. FOUND A JACKET HANGING FROM THE SHELF CONTAINING FOOD RELATED ITEMS IN THE BACK. FOUND A DUSTPAN AND A BROOM HANGING FROM THE SHELF CONTAINING FOOD RELATED ITEMS IN THE BACK.
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 A WIPING CLOTH STORED ON THE FOOD PREPARATION COUNTER. [CA] KEEP WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source
Follow-Up Inspection
Jun 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 30, 2025 · Original Source
Routine Inspection
Jun 25, 2025
Conditional Pass
14 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility uses bleach as sanitizer, but lacks chlorine test strips.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Tile coving on the outside wall of the walk-in is chipped.
[CA] Replace broken tiles.
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.
In the upright refrigerated display: Brioche, fruit bites, and lemon croissants are available for consumer service but do not have a front panel, sneeze guard, or other method to preclude customer contamination.
In the front, horizontal refrigerated unit: King cream donuts are available for consumer self service, but does not have overhead protection.
[CA] Food available for consumer self-service shall have a method of precluding contamination, which may include sneeze guards, glass casing, or individual wrapping, etc.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Near the 3 compartment sink: Observed a rubber spatula with several pieces chipped off.
[CA] Utensils shall be maintained in good repair. Discard and replace spatula.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door has been propped open.
[CA] Keep back door enclosed to prevent the intrusion of vermin into the facility.
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.
In the back storage area on top of shelving units: Observed bags of fruity pebbles twisted shut/unsealed.
[CA] Food shall be stored in a manner to preclude possible contamination.
In the walk-in freezer: Food is being stored on the floor.
[CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the bathroom: Sinks are capable of outputting water at a maximum of 80F.
[CA] Handwashing sinks shall be able to output warm water in the range of 100F to 108F.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
In the right side prep area: Butane torch is stored on top of prep refrigerator.
[CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
In the front refrigerated case that lacks overhead protection: King cream donuts measured 53F. Per the PIC, the donuts were made a few hours ago.
[CA] Potentially hazardous foods shall be held at or below 41F.
[COS] King cream donuts were relocated to the upright, refrigerated display.
In the prep refrigerator (under) across from the cook-line area: Hotdogs, chicken, custard, ganache, american/swiss cheese, ham, and mozzarella measured in the range of 44F-47F. Per the PIC, she is unsure how long these foods have been above 41F (>4 hours).
[CA] Potentially hazardous foods shall be held at or below 41F.
[COS] All PHF in the unit was VC&D. See VC&D report.
_________
Minor violation:
In the prep refrigerator to the far right of the kitchen: Eggs and ham measured in the range 45F-46F.
[CA] Potentially hazardous foods shall be held at or below 41F.
Note: Probe thermometer was left in the unit for 30 minutes, after which the ambient air temperature measured 41F. PHF measured in the range of 43F-45F. Continue to monitor to ensure that all PHF's reach 41F or below.
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.
Adjacent to the cake cold-holding display units: Observed small tray was stored inside the handwash sink.
[CA] The handwash sink shall be unobstructed, and shall be used for no other purposes than handwashing.
Directly behind the registers: Observed clean coffee filters stored underneath wall-mounted paper towel dispenser.
[CA] Relocate clean coffee filters to a location where they are not subject to contamination.
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.
All employees present were not aware that various PHF's utilized TPHC.
[CA] Food employees shall be able to demonstrate food safety knowledge practices and principles applicable to their assigned duties.
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.
Observed multiple wiping cloths stored on the counter.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Time as a public health control; procedures & records
Inspector’s notes
In the front, self-service area: Various potentially hazardous pastries/baked goods, including BBQ Chicken Pizzeta, cream cheese pastry, strawberry supreme croissant, etc. (see VC&D report), were not marked/labeled for discard after 4 hours. Employees on duty were not aware of whether or not the items were on time control only. All PHF in the front, self-service area measured in the range of 65F-67F. Per the PIC, items were baked between 8AM and 12PM this morning (>4 hours ago).
[CA] 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 and discarded if not consumed or served within 4 hours.
[COS] PHF's in ambient temperature for > 4 hours (cream, meat, custard, etc.) were VC&D. See VC&D report.
____________
Minor violation:
Written procedures for TPHC were not available.
[CA] When utilizing TPHC, written procedures shall be readily available for review. TPHC form was given to an employee. Instructions on how to fill it out were provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility lacks a probe thermometer for testing the temperature of food.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.