Routine Inspection
Jun 22, 2026
4 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Not all food handler cards are current. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the refrigeration unit across from the register measured 53F at it's lowest temperature via infrared, and the build in thermometer measured at 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. *Note: Prior to the conclusion of this inspection, the ambient temperature of the refrigeration unit displayed at 40F. Continue monitoring unit and ensure it is capable of maintaining PHF at or 41F at all times.
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
Measured the following foods at their respective temperatures in the counter top cooler unit across from the register counter: - Chai at 56F - Golden zombie at 54F - Multiple sandwiches between 52F-58F A food worker stated the milks and food were removed from the walk in cooler approximately 3.5 hours prior. [CA] PHFs shall be held at 41°F or below while cold holding. [SA] The sandwiches and milk shall be set on time control for the remaining 30 minutes of service.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored in containers and on the counter outside of a sanitizer solution between use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 22, 2026 · Original Source