Routine Inspection
Jan 13, 2026
4 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Per PIC, the coffee and slushie machine in the back area are not in active use. Observed build-up of mold-like substance in the inside of the slushie machine. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2) In the back storage area, observed misaligned ceiling panel creating a gap in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the green display cooler at 65F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed buildup of brown, mold-like substance in the upper interior panel of the ice machine. [CA] Food contact surfaces shall be routinely cleaned and sanitized.
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
In the green display cooler, measured multiple Potentially Hazardous Foods from 65-68F. Per PIC, all foods were stocked 10-14 days ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods were voluntarily condemned and discarded at the time of inspection.
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, Jan 13, 2026 · Original Source