ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Sep 15, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
empty soap dispenser to handsink next to 3 compartment sink
[CA]refill empty dispensers
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.
'mini croissants' stored in sales area without proper sneeze protection
[CA]properly protect ready to eat food using wrap, sneeze guard, display case etc
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, Sep 15, 2026 · Original Source
Routine Inspection
Mar 12, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured PHFs between 46-48F in open display refrigerator stored in the middle of the unit. PHFs stored on the corners measured 41-42F. Per PIC, the PHFs were stored in the unit at 8 AM.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs in the middle of the unit were VC&D. See VC&D report. Items on the corners and towards side wall of the unit were 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.
*Repeat violation
Hand wash sink next to office is partially blocked by a prep table. Another hand wash sink available in the close proximity.
[CA] Handwashing facility shall be clean, unobstructed, and accessible 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.