Routine Inspection
Sep 11, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
grime build up on chest freezer [CA]maintain equipments free of grime build up bottom storage shelf on work table next to chest freezer located less than 1' from floor [CA]properly adjust shelf height of the work table at least 6' from floor two of 3 doors to 3 door prep table cooler next to handsink unaligned as not to enclose the unit fully [CA]maintain equipments in good repair
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
Proper hot and cold holding temperatures
Inspector’s notes
'silk almond' in 3 door prep table cooler next to handsink at 50F. advised operator to discontinue storing perishable food in the unit until serviced [CA]maintain perishable food under 41F (or 45F for dairy products)
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
Thermometers provided, accurate
Inspector’s notes
no probe thermometer [CA]obtain an approved probe thermometer
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
No rodents, insects, birds, or animals
Inspector’s notes
a flying insect in food prep area [CA]maintain facility free of flying insects
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
empty paper towel dispenser to handsink, a stack of paper towel stored next to the handsink [CA]refill empty paper towel dispensers
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, Sep 11, 2026 · Original Source