Routine Inspection
Aug 7, 2026
5 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed on a rolling cart and one other dead cockroach on a shelf. Per PIC, they do not have professional pest control services. Observed gel bait placed throughout the facility, per PIC, they placed it themselves. [CA] Clean and sanitize area of dead cockroaches. Provide pest control services as needed.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The upright cooler is in disrepair and not maintaining PHFs at 41F or lower. Ambient temperature measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Facility has a non ANSI upright freezer and airfryer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL 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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeat Violation: Faciltiy is reusing old single use food containers (sour cream and other tubs). [CA] Single use food container shall not be reused to store 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
Food properly labeled and honestly presented
Inspector’s notes
Repeat Violation: Facility prepackages/repackages food (potato salads and yogurts parfaits) and offers for sale in self-service area without proper labeling. [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
Proper hot and cold holding temperatures
Inspector’s notes
1. Hashbrowns were found in the non-ANSI airfryer measuring at 88F. 2. Repeat Violation: Chicken was measured at 61F above the prep cooler. 3.Repeat Violation: Egg Whites were measured at 82F above the prep cooler. 4. PHFs in upright cooler (sausages, cheese, tuna salad, chili) measured between 45-50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC agreed to discard PHFs held above the prep cooler after 4 hours of removal from temperature control. Discussed use of TPHC with facility. TPHC guidelines provided and approved onsite. PHFs in the upright cooler were discarded. See VC&D report.
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, Aug 7, 2026 · Original Source