Routine Inspection
Mar 19, 2026
7 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed an accumulation of grime/debris in the following areas: - On the non-food contact surfaces of the ice machine - Throughout the cabinetry at the front service area, including below the register and beverage prep area - The counter top surfaces below equipment at the front service area [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and 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 wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed one dead adult german cockroach in a cabinet below the juicer. 2. Observed one dead adult oriental cockroach on the floor below a shelf in the dry storage room closet. [CA] The premises of each food facility must be maintained free of vermin. [COS] 1. The german cockroach was removed and the contents of the cabinet were checked. The cabinet was then sanitized and air dried. The PIC stated that Terminix services this facility and conducted a service this morning. Receipts were not available for review at the time of inspection. Additional evidence of cockroach activity indicating an infestation was not observed at this time.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiple wiping cloths stored at the food preparation areas outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] The person in charge created a sanitizer solution for the muiltiuse wiping cloths at 100 ppm chlorine and placed all cloths in the bucket.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard lining shelving services at the front service area. [CA] Discontinue using cardboard to line surfaces. Equipment surfaces must be durable, nonabsorbent, and easily cleanable.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the waste water outlet piping of the espresso machine to be set directly in the floor sink. [CA] Maintain the waste water pipe elevated with an air gap of at least 1 inch above the floor sink.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
An accumulation of debris and grime at the following areas: - Below the back area preparation table - Below the shelving throughout the back dry storage closet [CA] Regularly clean under equipment to prevent accumulation of 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 wording
Proper hot and cold holding temperatures
Inspector’s notes
A. Measured the following items in the main preparation cooler unit inserts 1. One large cream cheese container between 52F at the top of the insert and 40F at the bottom portions of the insert 2. One container of sausages stacked above the fill line at 48F at the top of the insert and 41F at the bottom portions of the insert 3. One stack of sliced cheese on the lid of a cold top insert at 49F The PIC stated the items were restocked less than 1 hour prior. B. Measured one container of cooked boba at the beverage prep area at 74F set at ambient temperature. The PIC stated that boba is cooked every 3.5 hours and the remainder of each batch is discarded. No labeling or written documentation was present for the use of Time as a Public Health control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] A. The foods were portioned out and set in a cooler to cool to 41F. B. A label was set to indicate a discard time 4 hours after cooking and a TPHC template was provided at this time. C. The cheese was relocated to inside the prep 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 record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source