Routine Inspection
Jun 3, 2026
7 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed several soiled linen hanging on the food storage rack. [CA] The soiled linen must be in a soiled laundry bag. Observed clean utensils stored as clean but have debris on them The containers they are stored in have accumulation also. [CA] Store only clean utensils in clean bins The scoops in the bulk food bin have handles touching the food. [CA] The handles must be stored with the handles not touching the food inside the bin.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Not all employees have a food handler card. [CA] Each employee that prepares food or drink must have a FSC or food handler card.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Shelves and outside of equipment have become soiled. [CA] Clean all soiled shelves and equipment.
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
Thermometers provided, accurate
Inspector’s notes
Observed missing thermometer in a refrigerator. [CA] Replace the missing thermometer.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping towels not in sanitizer. [CA] Keep the used wiping towels in the sanitizer bucket between each use.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the floor sink soiled and the floor under equipment to be soiled. [CA] Clean the floor sinks and floor under equipment.
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
The under counter unit near the cash register is holding food 55 to 60 degrees F. [CA] The cream topping, seeds soaked in water that owner states needs refrigeration, and open ranch in small containers were all discarded by the owner. All PHF must be held at 41 degrees F maximum. Repair the unit to hold PHF at 41 degrees F maximum.
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, Jun 3, 2026 · Original Source