Routine Inspection
Feb 25, 2026
2 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth containers at espresso units measured at 0 ppm Quat ammonium. Wiping cloths were found dry. [CA] Maintain wiping cloth bucket with sanitizer at 200 ppm quaternary ammonium. [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.
More about cleaning or sanitizing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured a gallon of milk at 49F and pistachio milk at 55F located in ice bin counter. Milks were not fully submerged in ice. [CA] Maintain potentially hazardous food 41F and below. [COS] Milk containers were labeled with time and will be discarded with 4 hours.
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 record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source