Routine Inspection
Jul 16, 2026
2 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor and area under front handwash sink observed to be debris. [CA] Clean area.
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
1) Prep cooler measured to have: -Sausage at 51F -Cheese at 46F -Pizza sauce at 46F -Chicken at 46F -Marinated mushrooms at 50F -Olives at 49F -Cut tomatoes at 52F -Chimichurri at 45F -Ambient temperature of 48F Per employee food had been stocked in the cooler at opening around 11:00AM 2)Hot items on service line measured to be: -Penne pasta at 109F -Veggie lasagna at 95F -Meat Lasagna at 98F -Meat balls at 112F -Marinara sauce at 110F -Herb noodles at 110F -Chicken wings at 92F -Mac N cheese at 108F Per log food temps were taken at 3:00PM and were in temperature. Per employee they were done cooking and placed items on the line at 2:30PM. [CA] Keep PHFs cold at 41F and below or keep PHFs hot at 135F and above. [COS] 1) All PHFs in prep cooler (items listed above) were VC&D (see VC&D report). New PHFs placed out for prep shall be on ice bath. 2) All items were placed on TPHC on same sheet as TPHC log for pizza. All items at hot service line shall be discarded at 6:30PM. Per manager he will be using same system of TPHC as pizza.
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, Jul 16, 2026 · Original Source