Routine Inspection
May 6, 2026
4 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of food and debris on the floor underneath the ice machine and underneath various refrigeration units at the back kitchen area of the facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction 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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Supervisor observed touching their hair, then handled a carton of milk. Supervisor observed placing their hand on top of the lid of the trash bin maintained inside the back kitchen area, then opened the door of an upright refrigerator and handled a box of food before being stopped and instructed to wash their hands. No direct contamination of food observed. [CA] Employees shall 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] Manager properly washed their 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility could not provide a method for testing the high temperature sanitizing rinse of the under-counter mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used 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
Proper hot and cold holding temperatures
Inspector’s notes
Various soy, coconut, and plain milks measured between 46F and 49F while maintained in the upright milk refrigerator at the back kitchen area. Ambient of the unit measured between 45F and 46F (depending on location) via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Pasteurized dairy products in unopened, original containers may be held at 45F or below. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. *Note: Milks stored in the rear of the unit measured 45F or below. [COS] Manager elected to discard all milks held at 46F or above.
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 record from Santa Clara County Department of Environmental Health, May 6, 2026 · Original Source