Routine Inspection
Apr 16, 2026
2 recorded violations
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Facility is prepackaging parfaits and the label is missing required information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) Common name of the food. 2) List of ingredients in descending order of predominance by weight. 3) Quantity of contents. 4) Name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Pastries with heat treated spinach were found ot be stored at ambient temperatures. Per PIC, they were delivered at around 6:30 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Discussed with Marissa use of TPHC to serve the pastries within 4 hours of being held out of temperature control. Marissa agreed to discard the pastries at 10:30 am. Items were discarded during inspection.
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, Apr 16, 2026 · Original Source