Routine Inspection
Sep 9, 2026
8 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the re-use of single-use juice containers. [CA] Discontinue reuse of single use equipment. Provide food-grade containers approved for sanitation.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured coconut puddings in the walk-in cooler (1) from 44-45F. Per employee and written tag, puddings were cooked yesterday. Per PIC, walk-in cooler has been consistently opened and closed for the past hour. After 20 minutes of keeping the walk-in closed, measured the ambient temperature of the unit at 41F and observed puddings cooled down to 41F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
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
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee drinking from an open beverage cup in the food preparation area. [CA] Employees shall not eat or drink in the food prep, food contact storage, or food storage areas. Employees shall designated area for eating or drinking.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Observed food stored directly on the floor in the walk-in cooler and storage area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed two rear roll-up doors for delivery are left open during hours of operation. [CA] Doors shall be closed except during times of delivery. The facility shall be fully enclosed at all times to prevent pest harborage. 2) Observed storage of employee belongings (cell phone) directly on food preparation counters. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwash station in the kitchen was partially blocked with box and was not fully accessible. [CA] Handwash station shall be fully stocked and accessible at all times.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employees actively conducting warewashing without the use of sanitizer. [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] Specialist instructed employee on how to set up the 3-compartment sink for proper washing, rinsing, and sanitizing. Dishes were re-washed and sanitized.
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
Hot and cold water available
Inspector’s notes
1) Measured maximum water temperature at the preparation sink at 116F and at the 3-compartment sink at 113F. [CA] Water shall be supplied at a minimum of 120F at all sinks in the food facility (or from 100-108F at handwash stations). 2) Measured maximum water temperature at the handwash sinks in employee restrooms at 70F. The hot water knob appears to be nonfunctional. [CA] Water shall be supplied at a minimum of 100-108F at handwash stations.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source