Routine Inspection
Mar 26, 2026
7 recorded violations
Official wording
Person in charge present and performing duties
Inspector’s notes
Observed acquaintance of owner enter into the kitchen to wash hands at the ware wash sink. [CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
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
No rodents, insects, birds, or animals
Inspector’s notes
10+ rodent droppings were observed in the crevice and on top of the unused one-door reach-in refrigerator used for document storage. 2+ rodent droppings observed on top of the pizza oven. No contamination of food or food contact surfaces was observed. [CA] Clean and sanitize area of old droppings. Numerous live flies observed inside the kitchen and dining area. [CA] Use any and all approved methods to abate live flies.
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.
More about signs of rodents or insectsOfficial wording
Hot and cold water available
Inspector’s notes
Warm water at the hand wash station in the restroom measured at 78F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Proper hot and cold holding temperatures
Inspector’s notes
Cut tomato maintained out in ambient temperature measured at 55F. Employees had just used tomato to prepare personal meal. Marinara sauce and shredded mozzarella cheese maintained inside the preparation refrigerator measured at 44F and 47F respectively. Top cover of the refrigerator was maintained opened for a preparation of their personal meal. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cut tomato was returned into the preparation refrigerator to immediately cool. Lid of the preparation refrigerator was closed to help preparation refrigerator maintain cold holding temperature.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed live fly landing on used kitchen knife maintained at the preparation table. Active food preparation was not being conducted at the time. [CA] Ensure food contact surfaces are cleaned, sanitized, and free from contamination. [COS] Instructed employee to wash and sanitize knife.
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 eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee's eaten plate of food maintained on the preparation table next to open food that they were actively preparing. This Division did not observe employee actively eating while conducting food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified managerial certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards were unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. ** Repeat violation.
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 record from Santa Clara County Department of Environmental Health, Mar 26, 2026 · Original Source