Routine Inspection
Jan 6, 2026
5 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed foods stored in trash bags and in direct contact with plastic shopping bags. [Corrective Action] Store foods in food grade bags or containers.
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
Multiple milk based foods in the 3 door upright cooler at the service area were measured at 62 degrees Fahrenheit. Per PIC, the milk based foods were prepared and stored in the unit yesterday. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Do not store any PHFs in that refrigerator until it has been properly serviced. [Suitable Alternative] Potentially Hazardous Foods in that refrigerator were voluntarily discarded.
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
No rodents, insects, birds, or animals
Inspector’s notes
Dead cockroaches observed near and around the water heater. [Corrective Action] Clean and sanitize areas of dead cockroaches.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grime in the floor sinks at the 3 compartment sink, prep sink and deity cleaning sink. [Corrective Action] Thoroughly clean floor sinks.
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: Approved, in good repair, adequate capacity
Inspector’s notes
1. Broken or damaged rubber seals on the doors of the 3 door upright cooler at service area and in kitchen. [Corrective Action] Repair or replace the rubber seals. 2. Multiple PHFs in the 3 door upright cooler at the service area was measured at 62 degrees Fahrenheit. Digital temperature display also showed 62 degrees Fahrenheit. [Corrective Action] Ensure refrigeration is able to maintain PHFs at or below 41 degrees Fahrenheit.
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, Jan 6, 2026 · Original Source