Routine Inspection
Jun 10, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Opened containers of Almond, pistachio and oat milk stored at room temperature at the coffee bar (68 F measured). PIC was unsure when the were opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Milks were voluntarily discarded. Facility intends to utilize TPHC going forward. Send procedures to inspector for review and approval.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
A high temperature measuring device was not available for measured the final hot water sanitizing rinse within the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, Jun 10, 2026 · Original Source