Routine Inspection
Apr 24, 2026
4 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hot water at the restroom hand sink had very low water pressure. [corrective action] Repair faucet so that there is adequate water pressure for hand washing.
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
Eggs and cheese in the prep unit measured 50F. Containers at the top portion of the prep unit were found to be overstocked. [corrective action] Potentially hazardous foods must be maintained at 41F or below. Do not overstock the containers. [correction] Some of the eggs and cheese were moved to the cabinet at the bottom.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed heavy flour residue on the floor behind the mixer and the platform where flour is stored. [corrective action] Remove the equipment and flour and thoroughly clean this area. 2. Paint on the ceiling in the back storage room found to be chipping off. [corrective action] Repaint the ceiling.
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
Wiping cloths: properly used, stored
Inspector’s notes
Chlorine sanitizer in the bucket measured 25 PPM. [corrective action] Maintain chlorine sanitizer at 100 PPM. [correction] Fresh sanitizer was prepared 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 record from Santa Clara County Department of Environmental Health, Apr 24, 2026 · Original Source