Routine Inspection
Jul 14, 2026
5 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
empty quat ammonium sanitizer to 3 comp sink dispenser [COS]empty sanitizer container replaced
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
milk in 2 door worktop cooler next to ice maker and glass door beverage cooler at 50F. advised operator not to store milk in the units until corrected [CA]maintain dairy products under 45F
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
No rodents, insects, birds, or animals
Inspector’s notes
flying insects and dry rodent dropping in storage area/mop sink. verified semi monthly pest control services [CA]maintain facility free of flying insects and clean/sanitize rodent dropping affected areas
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, linens: Proper storage and use
Inspector’s notes
knives stored between wall and 2 comp sink [CA]properly store utensils 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
empty paper towel dispenser and utensils in handsink next to ice maker [CA]refill empty dispensers and make handsinks available at all time
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 record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source