Routine Inspection
Sep 22, 2026
5 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
At the swinging door end of the cookline, observed gaps and crevices around installed shelving. In the dry storage room, observed installed wooden shelving and cracks/crevices around shelving. [CA] Cracks, crevices, gaps, and holes within the facility shall be sealed to prevent possible harborage of vermin.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food debris on the floor underneath the cookline, and coffee/debris accumulation on the floor below the coffee containers in the back hall. [CA] Facility floor shall be frequently cleaned and maintained to prevent possible harborage of vermin.
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
In the back prep area, on the counter-top, measured two covered containers of cooked rice at 90F. Per operator, cooked rice was prepared 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling containers of potentially hazardous foods shall be left uncovered, and placed in an ice bath to facilitate cooling. [SA] Operator uncovered containers of cooked rice, placed in an ice bath, and stored in the walk-in refrigerator to facilitate cooling.
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
1. Next to the pizza oven, in the bottom drawer of the 2 drawer 2 door undercounter refrigerator, measured shredded cheese at 47F. Per operator, shredded cheese stored from the previous night. 2. On the counter-top across from the cookline, measured chicken stock at 68F and chopped garlic in oil at 70F. Per operator, chicken stock and chopped garlic in oil stored from 11:00am. 3. At the steam table, in a double stacked container, measured tomato sauce at 78F. In the steam table, measured mashed potatoes at 105F. Per operator, tomato sauce and mashed potatoes stored from 11:00am. 4. At the beverage prep station, in an ice bath, measured a canister of whipped cream at 64F and a carton of half and half at 70F. Per operator, canister of whipped cream and carton of half and half stored from 11:30am. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator served chicken stock, chopped garlic, tomato sauce, and mashed potatoes until 3:00pm and discarded. Canister of whipped cream, carton of half and half, and containers of shredded cheese were voluntarily condemned and destroyed (VC&D) due to time and temperature abuse.
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
Nonfood contact surfaces clean
Inspector’s notes
In the back prep area, in the beer keg walk-in refrigerator, observed mold-like growth on the walls and shelving counters. [CA] Ensure all non-food contact surfaces are cleaned and sanitized to prevent possible cross contamination.
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, Sep 22, 2026 · Original Source