Routine Inspection
Oct 9, 2026
6 recorded violations
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Observed gaps in the bottom seal of front door. [CA] Eliminate gaps greater than 1/4 inch to prevent the entrance and harborage of vermin.
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
No rodents, insects, birds, or animals
Inspector’s Notes
Observed numerous dead cockroaches in different life stages throughout facility in the following areas. No live activity was observed. 1. under storage racks and behind door in dry storage room 2. on wall behind two door upright freezer 3. in four sticky traps under water heater 4. in one sticky trap under two door upright cooler [CA] Each food facility shall be kept free of vermin. Ensure sticky traps are changed regularly to monitor vermin activity.
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, linens: Proper storage and use
Inspector’s Notes
Observed metal spatulas stored in container of water at ambient temperature. Per PIC, only the water is changed every one or two ice cream batches. [CA] Food contact surfaces shall be cleaned and sanitized at least every four hours or at any time contamination may occur. Time mark container every four hours to ensure utensils are cleaned and sanitized every four hours.
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
Hot and cold water available
Inspector’s Notes
At the handwashing sink, warm water was not available at the time of inspection. Hot water was turned off due to leak. [CA] Handwashing sinks shall provide an adequate, pressurized supply of warm water from 100-108F. [COS] PIC turned the hot water back on and will get the leak repaired.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
At the warewashing sink, test strips were not available. [CA] Testing materials such as test strips shall be provided to adequately measure the concentration of sanitizer during manual or mechanical warewashing.
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
Food contact surfaces clean, sanitized
Inspector’s Notes
In the warewashing sink, measured chlorine sanitizer at 50ppm. [CA] During manual warewashing, utensils and equipment shall be sanitized in the final sanitizing rinse with sanitizer at the appropriate concentration, such as chlorine sanitizer at 100ppm (1 tablespoon of bleach per gallon of water). [COS] PIC increased the concentration of chlorine. Chlorine sanitizer remeasured at 100ppm.
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 9, 2026 · Original Source