Routine Inspection
Mar 24, 2026
5 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Pipe under the prep sink observed leaking. Standing water buildup observed on the floor directly underneath. [CA] Repair plumbing fixture and maintain in clean and good repair to prevent the attraction of vermin.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Pink, slime-like buildup observed on the interior panel of the ice machine. [CA] Food contact surfaces shall be maintained clean. Ensure to clean regularly to prevent buildup and possible contamination of ice.
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 cooling methods
Inspector’s notes
A container of macaroni kept tightly wrapped with plastic, and a container of penne pasta kept tightly wrapped with plastic observed cooling while maintained in the walk-in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Potentially hazardous foods prepared from ingredients at ambient shall be cooled to 41F within 4 hours. *Note: Recommend maintaining uncovered to facilitate the cooling process. [COS] Items were uncovered.
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 hot and cold holding temperatures
Inspector’s notes
Roasted potatoes subjected to temperature control measured 96F while maintained in hot holding at the front service counter. Beef lasagna measured 106F, and vegetable lasagna measured 108F. Per staff, the potatoes had been roasted approximately 4 hours prior, and the lasagna had been cooked 1.5 hours prior. Salad with cheese measured 59F, and mixed vegetables with sliced tomatoes measured 64F while maintained in cold holding at the front service line. Per staff, items had been taken out of the walk-in cooler 2 hours prior. [CA] Potentially hazardous foods intended for temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: If potentially hazardous foods are unable to maintain at proper holding temperatures, facility may opt to subject items to time as a public health control (4-hour rule). Recommend utilizing deeper containers for items in cold-hold inserts at the front service line. [COS] Roasted potatoes were voluntarily discarded. Lasagnas to be served or discarded by 4:30PM. Salad with cheese and sliced tomatoes with mixed vegetables served or discarded by 4:00PM.
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
1. 5+ dead cockroaches observed on the floor under the dry storage racks at the back of the facility. 3+ dead cockroaches observed on the floor in the dishwashing area. *No live activity observed* Facility provided the most recent pest control service report from 3/12/2026, conducted by Ecolab, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. 10+ drain flies observed in the kitchen area, especially concentrated in the back kitchen area near the soda syrup dispensers. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 record from Santa Clara County Department of Environmental Health, Mar 24, 2026 · Original Source