Routine Inspection
Oct 9, 2026
5 recorded violations
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Milk gallon and 2-carton plant based milks stored in prep colding unit measured 52F. PIC stated were brought out an hour ago. [CA] PHFs shall be held at 41°F or below. [COS] PIC added ice to metal container for rapid cooling and PIC closed hood for cold holding when not in use.
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
Hot and cold water available
Inspector’s Notes
Water at 3-compartemnt sink measured 100F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Hand wash sink obstructed with trash can in front. [CA] Handwashing sations shall be clean, unobstructed, and accessible at all times.
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 Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Mops kept in inside mop buckets near janitorial area. Not in use [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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
Wiping cloths: properly used, stored
Inspector’s Notes
Several wiping cloths on counter tops throughout facility. [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, Oct 9, 2026 · Original Source