Follow-Up Inspection
Jun 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2026 · Original Source
Santa Clara County, CA
Sweet Maple
20010 Stevens Creek Bl
Last inspected Jun 18, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Jun 15, 2026
Conditional Pass
7 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing practices observed by employees. Employees observed washing their hands without the use of soap, and also observed employees washing their hands while still wearing disposable gloves. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels. Disposal gloves shall also be removed and discarded prior to handwashing.
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 problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Means for adequately measuring the applicable sanitization method are not readily available (ex. Sanitizer test strips, thermal strips). [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 problemscriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three compartment sink was shut off at time of inspection. [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. [COS] Employee turned on the hot water valve located under the 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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed in the prep area and in the walk-in cooler- raw food items (raw eggs, raw bacon) are stored above cooked and ready-to-eat foods. [CA] Properly store raw or undercooked food separately or below ready-t0-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. At the cook line: Lox stored above prep unit inserts measured at 53F; raw shell eggs stored on prep unit measured at 62F - 73F; Cooked chicken by the ice machine measured at 72F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The lox was relocated into the reach-in cooler; the eggs were placed into the prep unit insert; Per employee, the chicken was cooked within 2 hours ago to be used later - employee relocated the chicken into the walk-in cooler. Minor violation: Potentially hazardous foods measured at improper cold holding temperatures. Liquid egg on ice bath measured at 48F; Sausage and bacon in drawer cooler measured at 48F; Cheese in food prep unit measured at 46F. The prep unit and drawer coolers are located by the cook line and were not properly closed inbetween use at time of inspection. The ice bath did not have enough ice to surround the containers of the potentially hazardous foods. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 temperatureminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed in the kitchen at time of inspection. [CA] Food facility shall be kept free of flies and fly activity. Discussed with PIC regarding keeping doors closed when not in use to prevent the entrance 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 insectsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Waffle makers are observed in use without being under a ventilation hood. [CA] Cooking equipment shall be used under ventilation hood to remove gases, heat, grease, vapors & smoke. To use equipment without ventilation hood an hood exemption will be required.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 15, 2026 · Original Source
Follow-Up Inspection
Mar 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2025 · Original Source
Routine Inspection
Mar 10, 2025
Conditional Pass
6 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Cooked chicken on rack by the ice machine is subject to time as a public health control but is not time-marked. Per employee, the chicken is from the same batch as the ones stored by the cook line that are time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of the 4 hour period where it shall be discarded if not used/served. [COS] Employee time-marked the chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees observed not properly washing their hands when required and only changing their disposable gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle foods.
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 problemscriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at the handwash sink, utility sink, and three compartment sink was measured at a maximum temperature of 68F. [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 where it shall reach a minimum of 100F. [COS] Employee restarted the water heater and hot water was measured at 120D for the three compartment sink and 100F for the 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding tempertures. Bacon, crab meat, sausages, and bean sprouts in the drawer coolers at the cook line is measured at 50-51F. Milk by the beverage station is measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Employee ensured that the drawer coolers are properly closed and will monitor the temperature - food shall be discarded by end of lunch service at 2:30 pm if food is still out of temperature. The milk was returned to the reach-in cooler.
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 temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chemical test strip to measure applicable sanitizer (Quat sanitizer and high temperature dishwasher) are not readily available. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 problemsminorCode K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Lids for outdoor trash bins and recycling bins are kept opened. [CA] Keep lids for trash bins closed when not in use to prevent attracting or the harboring of vermin.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 10, 2025 · Original Source