Routine Inspection
Oct 1, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the non-refrigerated display case at the front, spanakopita (Greek spinach pie with feta cheese) measured 77F. Per PIC, spanakopita was removed from refrigeration 2 hours prior. [COS] Potentially hazardous foods shall be maintained at 41F and below or 135F and above. [SA] PIC shall serve pastry 4 hours from the time it was removed from temperature control and discard any remaining after the 4 hours.
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
Thermometers provided, accurate
Inspector’s notes
In the bottom portion of the prep fridge and the two door cooler underneath the vertical broilers, no thermometers were observed. [CA] Cold holding units holding potentially hazardous foods shall provide a thermometer to ensure ambient temperature is 41F and below.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed metal bowl stored in contact with ice. [CA]: Store scoop handle facing up to prevent direct contamination of food and ice. 2. In multiple bulk food containers, observed metal bowl and plastic container stored in contact with dry food ingredients used as scoops. [CA]: Use approved utensils such as spoons or scoops with handles. 3. *REPEAT VIOLATION* Knife stored in between crevice near the rice cooker. [CA]: Discontinue storing knife in crevices. Food contact surfaces shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination.
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
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth stored on work surface areas without being placed back into sanitizer bucket. [CA]: Wiping cloth shall be stored in sanitizer buckets with solution measuring at 100 ppm of Chlorine sanitizer or 200 ppm Quat Ammonium sanitizer
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Above front hand sink, ceiling tiles were in poor repair and were missing. [CA]: Ensure ceiling is in good repair.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. At the handwashing sink by the cookline, hand soap was improperly located behind wall near prep sink. Hand soap was easily reachable. [CA] Handwashing sinks shall have warm water, soap, and paper towels available at all times. [COS]: Hand soap pump relocated to hand washing sink. 2. At the handwashing sink by the walk-in cooler, observed equipment blocking access. Nearby hand sink available. [CA]: Handwashing sinks shall remain clean, unobstructed, and accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
1.At the warewashing sink, measured quaternary ammonia sanitizer at 0ppm. No active manual warewashing observed at the time of inspection. [CA] Manual warewashing shall be accomplished through washing with soap, rinsing, and sanitizing with a chemical sanitizer at the appropriate concentration, such as quaternary ammonia at 200ppm. [COS] Employee was instructed to refill automatic chemical sanitizer. Quaternary ammonia sanitizer was remeasured to 200ppm. 2. In the back of the ice machine, observed mold-like substance growing. [CA] Ensure all food contact surfaces of equipment and utensils are kept clean and sanitized. 3. Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Containers and equipment shall properly air dry prior to stacking.
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, Oct 1, 2026 · Original Source