Routine Inspection
Sep 3, 2026
6 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Tri-fold door leading to outdoor seating area kept open. Observed one fly in the food facility. [CA] Food facility must be kept free of insects and vermin. Keep all doors closed during hours of operation to prevent the entrance of insects and 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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food debris and empty cup observed on the floor behind the ice machine. [CA] Food facility floors shall be kept clean and maintained.
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
By the cashier, ham and cheese pastry in non-refrigerated display case measured at 71F. PIC stated pastry had been on display for 3 hours. [CA] Potentially hazardous foods shall be held cold at 41F and below or hot at 135F and above. [COS] PIC served ham and cheese pastry within 4 hours from when it was removed from temperature control.
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
Wiping cloths: properly used, stored
Inspector’s notes
Used wiping cloths stored on top of coffee machine and counters. [CA] Used wiping cloths must be stored in sanitizer buckets with applicable sanitizer such as chlorine sanitizer at 100ppm or quaternary ammonium sanitizer at 200ppm.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
PIC was unable to present food safety certificate and food handler cards for review. [CA] Food facilities that handle open food are required to have at least one food safety certificate. Employees that handle, prepare, or serve food are required to have food handler cards. Keep documentation on site for review.
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
Hot and cold water available
Inspector’s notes
At the main prep counter, inadequate water pressure at the handwash sink. [CA] An adequate supply of pressurized water shall be provided at each handwash sink.
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 record from Santa Clara County Department of Environmental Health, Sep 3, 2026 · Original Source