Routine Inspection
Feb 27, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Container of milk observed sitting on the prep counter was measured at 56F. [CA] Potentially hazardous foods when not in use shall be properly held at 41F or below or 135F or above. [COS] Employee relocated the milk into the reach-in cooler.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility serves mayo and egg cream that are made with undercooked eggs and a consumer advisory is not available. [CA] A consumer advisory disclosure and identification of raw or undercooked food items or ingredients on menu items shall be available and visible to consumers. Provided consumer advisory handout.
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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of black mold observed on the floor sink located near the ice machine. [CA] Frequently clean and sanitize nonfood contact surfaces to prevent accumulation of mold or other debris.
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 record from Santa Clara County Department of Environmental Health, Feb 27, 2026 · Original Source