Routine Inspection
Mar 31, 2026
9 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed ants at the espresso bar near the hand washing 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
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiuse wiping cloths stored at the preparation counter surfaces in between use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed the faucet to be short and not extend over all compartments of the three compartment sink. [CA] Replace the faucet so that it is capable of filling all three compartments. Note that a sprayer nozzle is not a sufficient alternative to a proper length goose neck faucet.
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, linens: Proper storage and use
Inspector’s notes
Observed opened and sealed boxes of single use articles stored on the outside patio area. [CA] Maintain equipment stored in an enclosed location which has approved finishes.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Not all heating equipment was stored below the ventilation hood with a 6 inch overhang. The following layout was observed: Under Type I Hood: Deep fryer and small preparation cooler Under Type II Hood: Three door reach in cooler with preparation table surface with waffle maker and small electric hot holding steam unit. A table top conveyor oven and two tier oven were observed under the Type II hood but extended outside of it. The FRP paneling above the unit were observed damaged/melted. Potential options for rearrangement were discussed at this time. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Rearrange the equipment so that all equipment is maintained below their appropriate ventilation hoods ( maintain the deep fryer below the Type I hood at the rightmost portion of the cook's line).
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 wording
Food storage: food storage containers identified
Inspector’s notes
Observed potatoes and prepackaged flour, condiments, and other sealed non-PHF in the basement area that does not have approved finishes for the storage of food or food equipment. [CA] Relocate the food to an approved location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
The menu did not disclose which food items contain raw or uncooked foods. [CA] Provide identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed a heavy accumulation of grime at the following locations: - On the top surfaces of the dish machine - On the surfaces of the deep fryer including inside the cabinet and throughout the wheels and casters [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
Food separated and protected
Inspector’s notes
Observed raw beef stored above cheeses in the upright freezer adjacent to the large walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed container of potatoes and pancake batter stored directly on the floor in the large walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source