Routine Inspection
Feb 9, 2026
3 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed several flies in the front counter area. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.
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
Proper hot and cold holding temperatures
Inspector’s notes
At the 3 door prep unit, in the insert prep top, measured a large pitcher of pooled eggs stored on top of an insert container at 55F. In the same area, measured sliced cheese at 48F, and shredded cheese at 49F. Per operator, potentially hazardous foods stored for 30 minutes. In a dispensing pitcher, measured milk at 53F. Per operator, milk stored from less than 2 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved pitcher of pooled eggs, sliced cheese, and shredded cheese to undercounter refrigeration to facilitate proper holding temperatures. Operator discarded dispensing pitcher of milk.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the back storage areas, observed the use of cardboard to line shelving/counters. [CA] Ensure approved materials and equipment that are smooth, durable, and easily cleanable are used within the facility. Discontinue use of cardboard to prevent possible harborage of vermin.
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 record from Santa Clara County Department of Environmental Health, Feb 9, 2026 · Original Source