Routine Inspection
Dec 8, 2025
5 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
FOUND A COUPLE OF BAGS WITH FOOD STORED ON THE FLOOR IN THE BACK. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
FOUND INDIVIDUAL PASTRIES PREPACKAGED WITH NO LABEL. [CA] FOOD PREPACKAGED IN A FOOD FACILITY SHALL BEAR A LABEL THAT COMPLIES WITH THE LABELING REQUIREMENTS PRESCRIBED BY THE SHERMAN FOOD, DRUG, AND COSMETIC LAW, THE LABEL INFORMATION SHALL INCLUDE: 1. NAME OF THE FOOD 2. CONTENTS OF THE FOOD IE: OZ 3. INGREDIENTS 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND CARDBOARD LINING THE SHELVES OF THE DRY STORAGE AREA. [CA] REMOVE THE CARDBOARD.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
FOUND A NON SELF CLOSING DOOR FOR THE RESTROOM. [CA] PROVIDE A SELF CLOSING DOOR.
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
FOUND THE FRENCH SMALL CHICKEN PIES AT 120F IN THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OWNER WOULD LIKE TO USE TIME AS A PUBLIC HEALTH CONTROL. THE FOOD HAS BEEN STORED IN THE UNIT LESS THAN 4 HRS. PER OPERATOR. ONCE IT REACHES 4 HRS, THE FOOD MUST BE DISCARDED.
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, Dec 8, 2025 · Original Source