Routine Inspection
Mar 6, 2026
7 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation: Several staff are missing Food Handler cards. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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
Nonfood contact surfaces clean
Inspector’s notes
The sides of cooking equipment and exterior surfaces of coolers and table top equipment have an accumulation of food debris and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility has several pieces of equipment that are no longer required for operation (espresso machine, ovens, steam tables, etc). [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.
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
Repeat Violation: The floors under cook line equipment and throughout the facility have an accumulation of food debris and are dirty. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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
Cooked potatoes were found on a cart measuring between 65-68F. Per PIC, they boil them and then cool them down to use during the time allowed for the cooling process. They subsequently fry them for service. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] discussed with PIC using Time as a Public Health control to hold boiled potatoes without temperature control. TPHC guidelines provided. Potatoes were placed on TPHC.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Facility is using deli containers as scoops for several dry food items. 2. Facility is using a broken ice scooper for the ice machine that is missing the handle. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeat Violation: In the kitchen area, at the prep cooler across the fryer, the unit is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 record from Santa Clara County Department of Environmental Health, Mar 6, 2026 · Original Source