Routine Inspection
Feb 3, 2026
9 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food items and food related items were found stored on the floor of the storage room. [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 wording
Consumer self service does prevent contamination
Inspector’s notes
A to go cup of brown sugar was available for self service with no method of protection against contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] PIC instructed staff to change the sugar from the cup to a hotel pan with a lid.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
Items prepackaged in the facility are missing labeling requirements. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Scooper handle for ice was in direct contact with ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. Scooper handle for frozen fruits in drawer freezers were in direct contact with fruits. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The floor tile across the meat slicer is in disrepair. 2. There are a couple ceiling tiles missing in the back of house area. [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
Almond milk and half and half were each measured above 50F in carafes. Per PIC, they were unsure when they were last refilled. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report. Discussed use of TPHC with PIC.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash sink in the back of house area was blocked off by a cart and garbage can. [CA] Ensure to maintain the handwashing sink accessible at all times. [COS] PIC had staff move the obstructions.
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 problemsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal effects were found throughout the facility, - Lip product on cabinet near cups - Cell phone on handsink - Cellphone near food prep counter [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Food contact surfaces clean, sanitized
Inspector’s notes
The Toastique corporate employee was observed submersing a dish for about 5 seconds before removing to air dry. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] EH staff intervened and educated employee of 60 second contact time with use of quaternary ammonia.
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 record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source