Routine Inspection
May 20, 2026
9 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water handle of the preparation sink is inoperable. Water measured at 72F. Water measured at 117F maximum from the faucet at the three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Nonfood contact surfaces clean
Inspector’s notes
Cabinet underneath the soda machine at the front service area observed to have accumulation of old food debris/staining of shelf. [CA] Maintain 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
Proper reheating procedures for hot holding
Inspector’s notes
Meatballs measured 61F while maintained in the microwave. Per the employee present, she had taken them out of the walk-in cooler less than 15 minutes prior, and had been reheating them for approximately 7 minutes. When instructed to properly reheat the meatballs, employee proceeded to reheat meatballs for an additional 8 minutes in the microwave, and then placed them into the steam table. When asked if they were done reheating, employee gave assent; However, meatballs in marinara measured 72F. *Note: Ensure steam table is turned on and allowed time to heat up prior to placement of potentially hazardous foods inside. [CA] RTE food from commercially processed, hermetically sealed container shall be reheated to >135°F for hot holding. Ensure microwave is properly operable and in good repair. [COS] Meatballs were placed back into the microwave and reheated to 169F, and thereafter placed back into the steam table.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor underneath the transformer box at the back kitchen is deteriorated and has accumulation of debris. [CA] Maintain floors clean and in good repair to prevent the 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Expanding foam has been used to seal the pipe connection underneath the hand sink. Foil appears to have been wedged in between the crevice of the front service counter and the wall (near the steam table). [CA] Discontinue the use of unapproved materials to seal. Aforementioned materials are not of durable construction and may provide harborage for vermin. 2. Facility has installed unapproved wooden support beams in the back storage area, above the water heater and the mop sink. [CA] Paint/varnish wood, or else remove to prevent the harborage of vermin. Surfaces shall be smooth, durable, cleanable, and nonabsorbent.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Numerous cardboard boxes observed stacked up in the following locations: - In a pile on the floor of the back storage area - In a pile on a prep table next to the water heater [CA] Remove cardboard to prevent the harborage of vermin.
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
No rodents, insects, birds, or animals
Inspector’s notes
1. One dead cockroach observed on the floor in the back storage area. *No other evidence of cockroaches observed* Sticky traps observed clear of activity. Employee provided pest control report conducted by Ecolab 5/11/2026, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroach. Continue to work with pest control. 2. Three flies observed in the back kitchen area, near the soda syrup dispensers and the mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee present observed handling cash and a receipt, then proceeded to begin assembling a customer's sandwich without first washing their hands. [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] Employee 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
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonium measured 0 ppm from the dispenser at the three compartment sink. Per manager, dispenser is currently broken, and she has ordered a replacement but has not had time to drop it off at the store yet. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Maintain quaternary ammonium dispenser in good repair. [SA] Employee disconnected the bag of quaternary ammonium dispenser from feed tube and demonstrated manual dilution of sanitizer in three compartment sink.
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, May 20, 2026 · Original Source