Routine Inspection
May 11, 2026
4 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee stacking sanitized equipment while it was still wet. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Ice scoop handle in ice machine and ice scoop handle in small ice bin were both in direct contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. Handle to flour scoop was observed in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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
Proper hot and cold holding temperatures
Inspector’s notes
1. Pizzas, stromboli, cut tomatoes out for display/service were not under temperature control and measured within the temperature danger zone. Per PIC, they use time and discard items within 2 to 4 hours. Time logs were not complete. 2. Pizza sauce and toppings in preparation unit measured in the temperature danger zone for more than 2 hours. Per PIC, they checked the temperature at 11am and it was within temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items on display/service will be discarded at 3pm. Provided TPHC template for PIC to complete. Items in preparation unit will be discarded at 3pm.
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
Preparation unit is not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace preparation unit.
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, May 11, 2026 · Original Source