Routine Inspection
Jan 12, 2026
6 recorded violations
Official wording
Food separated and protected
Inspector’s notes
1. Containers of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Two speedracks full of various, uncovered breads observed to be stored in the customer service area (directly to the right of the front doors) throughout the entirety of the inspection. Per staff, they planned on packing it for a large order. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. *Note: Recommend maintaining uncovered trays of bread in the kitchen or in another location where they are not exposed to potential sneeze or splash contamination prior to the packing process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Egg tarts measured 66F, and barbecue pork buns measured 68F while maintained on speed racks in the main kitchen area. Per staff, items had been baked in the oven one hour prior, and the cooks had made too much to be placed into hot holding. Egg tarts measured 120F, and barbecue pork buns measured 123F while maintained in the hot-holding box at the front service counter. Per staff, items had been baked in the oven 1.5 hours prior, but had been left out in ambient before being placed into hot holding. All other potentially hazardous foods in the hot-holding box measured at 135F or above. *Note: Egg tarts, custard tarts, and barbecue pork buns are intended to be hot-held (and not subjected to time as a public health control) in the countertop hot holding unit at the front service area. Recommend not baking more than can be held in the hot holding unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that after heating/cooking, potentially hazardous items intended for temperature control are immediately transferred to hot holding, as hot holding units are not designed to heat potentially hazardous items to 135F, but rather to maintain at 135F or above. [SA] Egg tarts and barbecue pork buns marked to be served or discarded by 3:00 PM (4 hours after initially leaving temperature control).
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Hole of approximately one inch observed in the door sweep under the back door leading into the main kitchen area. [CA] Close gap to prevent the intrusion of vermin.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee wiped nose with gloved hand and then attempted to continue on to bread preparation before being stopped. [CA] Employees shall change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands.
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. Quaternary ammonium sanitizer measured 0 ppm in the three compartment sink while not actively in-use to wash dishes. Quaternary ammonium sanitizer measured 0 ppm from the wall-mounted dispenser. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. *Note: Bleach and chlorine test strips were available. 2. Accumulation of black, mold-like substance on the interior lip of the ice machine. No direct contamination observed. [CA] Maintain clean to prevent contamination of ice. 3. Table-mounted can opener blade observed to be covered in black/brown debris. [CA] Equipment contacting food shall be maintained clean.
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, Jan 12, 2026 · Original Source