Routine Inspection
Oct 1, 2026
10 recorded violations
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Shared dumpster for refuse and recycling found with lids open. [CA] Refuse containers shall be covered at all times when not in use to prevent ingress and harborage of vermin.
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.
More about building upkeep issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Prep sink faucet leaks hot water when turned off. Handwash sink near 3 compartment sink leaks from the bottom while in use. [CA] Repair leaks and maintain all plumbing fixtures throughout facility in good repair.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink at prep line obstructed by a cutting board with bread. Paper towel roll was available but was not provided in a permanently affixed dispenser. [CA] Handwashing facilities shall be unobstructed and accessible at all times and shall be furnished with dispensers providing single-use 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cold cases for cakes and sliced cakes at service counter measured an ambient temperature of 47F and 43F respectively. Built in thermostat on units indicated holding at 39F. Walk-in refrigerator measured an ambient temperature of 53F with probe thermometer left in back for 15 minutes. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS]Items in all units that were held for more than 4 hours were voluntarily discarded by PIC. Items that were held for less than 4 hours were moved to functioning refrigeration units. PIC was instructed to have the cold cases and walk-ins repaired and to not use the inoperable units for storing PHFs until they are repaired.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled money at the register and touched the POS system with gloved hands before touching food contact surfaces. Employee was instructed to wash hands and change gloves. No direct contamination of food was observed. [CA] Employees are required to wash their hands and/or change their gloves: before beginning work; before handling food or clean equipment/utensils/linens; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after using the restroom; any time that contamination may occur.
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
The following cakes in the cold cases measured out of temperature (no TPHC was indicated for cakes being held cold): Red velvet cake with cream cheese based frosting - 50F Sliced Tiramisu - 45F Per PIC, the cakes were brought out from the walk-in and put in the cold case at 8am. The following grab-and-go sandwiches were found to be out of temperature; no TPHC indicated for grab-and-go sandwiches: Egg salad sandwich - 53F Caprese sandwich - 52F PIC stated that the sandwiches had been out since 8am. Sandwiches were moved to refrigeration before 4 hours. The following PHFs items were found out of temperature in the walk-in refrigerator: Boursin cheese - 53F Pepperoni - 54F Sliced mozzarella cheese - 54F Sausage - 54F Goat cheese - 53 PIC stated the items had been held in refrigeration since at least the day prior. Ambient temperature of the walk-in was measured by probe thermometer to be 53F (see violation K35). [CA] Potentially hazardous foods not under TPHC shall be held cold at or below 41F. [COS] Potentially hazardous food items that were out for more than 4 hours were voluntarily discarded by PIC. See VC&D. Foods held for less than 4 hours were moved to operable refrigeration units.
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
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer concentration in wiping cloth buckets near service line and espresso station were measured at a concentration of 0PPM quaternary ammonium. Sanitizer concentration in wiping cloth bucket near prep sink was measured at a concentration of greater than 200PPM chlorine. No chemical adulteration of food or food contact surfaces was observed at time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee corrected the sanitizer concentration in all wiping cloth buckets to 200PPM quaternary ammonium and 100PPM chlorine
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
Time as a public health control; procedures & records
Inspector’s notes
PHF containing grab-and-go pastries under TPHC were available for self service with no time marking. Temperature logs and written procedures for TPHC were not available at time of inspection. Per PIC, pastries were put out at 8am. [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, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Written procedures for TPHC shall be available and provided upon request at time of inspection. [COS] PIC added time marking to all PHF containing grab-and-go pastries.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Permits available
Inspector’s notes
PIC could not provide environmental health permit upon request.
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 separated and protected
Inspector’s notes
Raw shelled eggs in walk-in being stored above ready to eat foods like cheese and produce. [CA] Raw animal products shall be stored below and away from ready to eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 1, 2026 · Original Source