Routine Inspection
Feb 27, 2026
7 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed medicines stored with all other items. [CA] The medicines must be stored separately from all other items.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
The employee preparing food does not have a current food handler card. The employee preparing the drinks does not have a food handler cord available. [CA] Please have FSC or food handler card available for all employees that prepare food.
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
Thermometers provided, accurate
Inspector’s notes
The thermometer shown was an oven thermometer. [CA] Please provide a probe type thermometer for checking cooking/reheating temperatures.
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
Observed the quiche to be 70 degrees F. [CA] All potentially hazardous foods must be kept at 41 degrees F and below or hot at 135 degrees F and above. [COS] The employee discarded them. The owner mentioned Time instead of temperature for the quiche. If you would like to begin this then the proper procedures must be followed. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
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
Observed clutter in the kitchen with items stored on floor and items that are personal belongings with food facility items. [CA] Organize the items and separate personal from facility items by utilizing the lockers.
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 the scoops/spoons in the bulk food containers with the handles touching the food. [CA] They must be stored with the handles not touching the food inside.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping clothes on table tops. [CA] The used wiping clothes must be stored in sanitizer between each use.
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, Feb 27, 2026 · Original Source