Routine Inspection
Jul 22, 2026
3 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed ice machine in the kitchen is in disrepair and not in use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of countertop deep fryer without mechanical ventilation or prior approval from this Department. Per PIC, this fryer was moved from Area 2 (which has since been inactivated). [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit plans for the installation of new equipment or apply for hood exemption to this Department.
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
Proper hot and cold holding temperatures
Inspector’s notes
1) Measured fries on the preparation counter and warmer from 110-135F. Per employee, fries were prepared less than 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Fries will be discarded at the end of service and game (less than 4 hours from time of initial removal from temperature). 2) Measured mozzarella cheese stored in an ice bath at 62F. Observed the ice bath is only making contact with the bottom of the container. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] More ice was added to ensure mozzarella cheese is fully submerged in ice.
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, Jul 22, 2026 · Original Source